Ingredients
- 1 package (8 ounces) refrigerated crescent rolls
- 8 ounces of lump crab meat
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped
If lump crab meat is not available, feel free to substitute it with canned crab meat or even imitation crab for a more budget-friendly option. The key is to enjoy the process and flavor!
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the crab meat, cream cheese, cheddar cheese, lemon juice, garlic powder, onion powder, cayenne pepper, and chives. Season with salt and pepper to taste. Mix until well combined.
- Unroll the crescent rolls onto the prepared baking sheet, separating them into individual triangles.
- Spoon a generous tablespoon of the crab mixture onto the wide end of each crescent triangle.
- Starting from the wide end, roll each triangle towards the point, encasing the crab mixture inside the roll.
- Arrange the filled crescents on the baking sheet, leaving some space between each to allow for expansion during baking.
- Bake in the preheated oven for 12-15 minutes, or until the crescents are golden brown and the filling is bubbly.
- Allow the crescents to cool slightly before serving. Enjoy as they are or with a dipping sauce of your choice.
Just like how my abuela would encourage a little improvisation, feel free to add your twist — maybe a sprinkle of paprika or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International