Crab Rangoon Crescent Cups


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Crab Rangoon Crescent Cups are quick and easy! Delicious flaky cups filled with the best crab & cream cheese filling! These will be the first thing gone at every party!

Crab Rangoon Crescent Cups! Easy to make crispy crescents filled with a creamy crab rangoon filling. These will be the first appetizer gone at any party!

 

I love Crab Rangoon!  Delicious crab and cream cheese are the perfect combination.  This is one of the easiest recipes to put together and my guests always rave about them!

Because this recipe starts with pre-made crescent dough, these come together in just  minutes! The filling is one of the most delicious crab mixtures you will ever taste but it’s really easy to make.  Creamy, cheesy and full of flavor, this Crab Rangoon appetizer totally irresistible!

Once these come out of the oven let them cool for about 5 minutes before removing them from the pan.  They come out easily if they are slightly cooled.

Crab Rangoon Crescent Cups! Easy to make crispy crescents filled with a creamy crab rangoon filling. These will be the first appetizer gone at any party!
5 from 2 votes
Review Recipe

CRAB RANGOON CRESCENT CUPS

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 crescent cups
Author Holly
Course Appetizer
Cuisine American
Delicious crab and cream cheese are the perfect combination. This is one of the easiest recipes to put together and my guests always rave about them!

Ingredients

  • 1 can Pillsbury Crescent rolls regular size
  • 4 ounces cream cheese softened
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1 green onion finely sliced
  • 1 can 6oz crab meat, drained
  • 1 clove garlic
  • 1/2 cup & 1/3 cup mozzarella cheese divided

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Instructions

  1. Preheat oven to 375 degrees.
  2. In a small bowl combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, garlic and 1/2 cup mozzarella cheese. Gently fold in crab meat and set aside.
  3. Open crescent rolls, pinch seams together and cut into 18 even squares.
  4. Place crescent squares in a mini muffin pan and gently press into the cups. Divide filling between wells. Top with remaining 1/3 cup cheese.
  5. Bake 12 minutes. Allow to cool 5 minutes before removing from pan.
Nutrition Information
Calories: 106, Fat: 8g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 204mg, Potassium: 55mg, Carbohydrates: 6g, Sugar: 2g, Protein: 2g, Vitamin A: 3%, Vitamin C: 3%, Calcium: 3.8%, Iron: 2.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crab rangoon crescent

 

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More appetizer recipes

Crab Rangoon Crescent Cups! Easy to make crispy crescents filled with a creamy crab rangoon filling. These will be the first appetizer gone at any party!

If you love this here are a few more recipes you might enjoy!

Crab Rangoon Dip (with wonton chips!). This is probably the best dip on the whole planet!
Crab Rangoon Dip (with wonton chips!)
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Crab Rangoon! Baked or fried!

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I like to know when I read a recipe I like to know how many or serves or how many portions per recipe. Can you add that information?

  2. How well do these travel? Should they be served immediately after cooking? I am going to a NYE party and would like to take these but concerned that they will not be so good at room temperature or just slightly warm… Thanks!

    1. Sorry for the late reply, they travel well and I’ve served them still slightly warm with rave reviews. Happy New Year!

  3. Why can’t they package crescent roll dough in an perforated package? It would make delicious recipes like this easier.

    1. Hi Marybeth,
      I’m sorry you had trouble signing up for the newsletter. You can sign up here or feel free to email me at spendwithpennies @ gmail.com (no spaces) so I can help you out.

  4. I was taking these to a Mexican themed party, so I added a little salsa and red onion along with a little old bay seasoning.

  5. Just wanted to say hi and thanks! I just found out that our senior pastor is leaving and we are having a farewell party for he and his wife in early March with hors d’oeuvres and drinks and I stumbled across your page with meatball sub cupcakes and crab Rangoon cups! I think they will be perfect. One for the meat eaters and one for the seafood folks! They both sound yummy! And the best part is neither one of them sounds overly complicated which gets a big yah! SO AGAIN, THANKS

    GRAMMIE 514

  6. Have you tried making these with a wonton wrapper instead of crescent rolls? I was wondering if that would work.

      1. It works just fine. I like the crisp brown edges of the wanton rapers. Spray the pan to make them crispy before you put in the rapers. Shredded shrimp works too and is much cheaper and tastes just as good. Smoked salmon also worked. I make these a lot.
        .

    1. I haven’t tried making it ahead of time. If you do, I’d suggest making the filling ahead of time and filling the cups right before baking.