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.
Ingredients
- 8 ounces refrigerated crescent rolls 1 can
- 4 ounces cream cheese softened
- ¼ cup mayonnaise
- 1 ½ teaspoons fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 1 green onion thinly sliced
- 6 ounces crab meat drained, 1 can
- 1 clove garlic minced
- ½ cup shredded mozzarella cheese
For topping
- ⅓ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- In a small bowl combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, garlic and ½ cup mozzarella cheese. Gently fold in crab meat and set aside.
- Open crescent rolls, pinch seams together and cut into 18 even squares.
- Place crescent squares in a mini muffin pan and gently press into the cups. Divide filling between wells. Top with remaining ⅓ cup cheese.
- Bake 12 minutes. Allow to cool 5 minutes before removing from pan.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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Crescent rolls 4oz or 8oz can?
The regular size, 4 oz
It is definitely, without a doubt in my mind, the 8 oz can. I read what you said, the 4 oz can but couldn’t find any at the store, so bought the 8 oz and cut it in half. Then tried to cut that into 18 pieces as you said. What a mess that was. So now I had to piece it back together with the other half. I think it would have been more flaky, but at least I got the 18 pieces. I did add a pinch of ground red pepper. Has anyone else found, and used the 4 oz crescent roll can with success?
It had a good taste (I did use fresh dungeness crab instead of the canned crab) but couldn’t give it a 5 star as written with the 4 oz can of crescent rolls. But thanks for the recipe despite that!
Oh and I forgot to say, cook it on the bottom rack of the oven if you have a regular oven. The ones I cooked in the middle weren’t as nicely browned on the bottom as the ones on the bottom rack.
These were so delicious! Making them 2nd time in one week!
I used crescent sheets.
So glad you loved them!
Do you spray the muffin pans with anything?
I don’t spray the pan first.
I did not. They were perfect!
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?
This makes 18 crescent cups, you can find that information under the image of the recipe.
I got 24
I’m going to cook this for my husband tonight!!!
Love and cant wait to start
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!
Sorry for the late reply, they travel well and I’ve served them still slightly warm with rave reviews. Happy New Year!
Why can’t they package crescent roll dough in an perforated package? It would make delicious recipes like this easier.
Your recipes look good ….tried to sign up for news letter 6 times to no.avail.
Hi Marybeth,
To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!
Can I replace the crab meat for white tuna? Have you tried it?
I haven’t tried it with tuna but it sounds delicious! I’ve love to hear how it turns out for you!
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.
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
You’re so welcome! Enjoy, these are definitely a crowd pleaser!
This is definitely one of the appetizers I’m going to make on Christmas Eve for my family dinner.
Thank you!!!!
Can’t wait to try this! Do you think imitation crab meat would work for this also?
I think it would work however the flavor will be slightly different.
Probably better than canned crab meat. I use expensive lump crab meat, fresh, from COSTCO. Canned crab meat is awful.
What is step #5? In the recipe, it looks like the link to the recipe rather than an additional step.
Thank you for letting me know! I’ve updated the recipe, it was a photo which has moved to make printing easier!
I love these! I included them in my roundup of mini muffin recipes.
Have you tried making these with a wonton wrapper instead of crescent rolls? I was wondering if that would work.
I think it would work just fine. You may need to adjust the baking time a bit.
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.
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Just made these….so good!
Could this recipe for crab Rangoon crescent cups be prepared before hand or perhaps frozen?
Thanks
Diana
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.
Love this recipie! Please use a printer friendly version. Would love more recipies!
There is a print button just above the recipe. Enjoy!