Why You’ll Love This Recipe
- Combines the rich flavors of crab rangoon with the ease of crescent rolls.
- Quick to prepare and bake, making them a great last-minute option.
- A fun and unique twist on a popular appetizer.
- Perfect for sharing at gatherings or enjoying as a snack.
- Customizable with your favorite seasonings or sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 (8 oz) packages crescent rolls
- 1 pound fresh crabmeat chunks, drained
- 1 (8 oz) package cream cheese, softened
- 1/3 cup cocktail sauce
Directions
- Preheat the oven:
Preheat your oven to 375°F (190°C). Butter two baking sheets to prevent sticking. - Prepare the dough:
Unroll the crescent dough and separate it into triangles. Gently roll or press each triangle to enlarge them slightly, about half their original size. Arrange the triangles on your prepared baking sheets. - Make the filling:
Finely chop the drained crabmeat and place it in a mixing bowl. Add the softened cream cheese and cocktail sauce, stirring until the mixture is smooth and well combined. - Assemble the eggrolls:
Spoon a generous tablespoon of the crab mixture onto the wide end of each crescent triangle. Fold the two bottom edges over the filling and pinch to seal. Pull the tip of the triangle over the top and seal the seams to form a pocket. - Bake:
Place the assembled eggrolls in the oven and bake for 10–15 minutes, or until golden brown and crispy. Allow to cool for 5–10 minutes before serving.
Servings and Timing
- Servings: Approximately 8–10 eggrolls
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Total Time: 25–30 minutes
Variations
- Seafood Swap: Use cooked shrimp or imitation crab if fresh crabmeat is unavailable.
- Spicy Kick: Add a teaspoon of sriracha or red chili flakes to the filling for some heat.
- Cheese Lovers: Mix in shredded mozzarella or Parmesan with the cream cheese for extra cheesiness.
- Herb Infusion: Add chopped green onions, parsley, or dill to the filling for fresh flavor.
- Gluten-Free: Substitute with gluten-free crescent dough for dietary needs.
Storage/Reheating
- Refrigeration: Store leftover eggrolls in an airtight container in the fridge for up to 3 days.
- Reheating: Warm them in a 350°F oven for 5–7 minutes to restore their crispiness. Avoid microwaving, as it can make the dough soggy.
- Freezing: Assemble the eggrolls but don’t bake them. Freeze on a baking sheet until solid, then transfer to a freezer-safe container. Bake directly from frozen, adding 3–5 extra minutes to the cooking time.
FAQs
1. Can I use canned crabmeat?
Yes, but ensure you drain it thoroughly to avoid a watery filling.
2. Can I prepare these ahead of time?
Absolutely! Assemble the eggrolls and store them covered in the fridge for up to 24 hours before baking.
3. What can I serve with these eggrolls?
Pair them with extra cocktail sauce, sweet chili sauce, or a creamy garlic aioli for dipping.
4. Can I air-fry these instead of baking?
Yes, air fry at 375°F for 8–10 minutes, flipping halfway through.
5. What other sauces can I use in the filling?
Try adding Worcestershire sauce, Dijon mustard, or a dash of soy sauce for variation.
6. How do I prevent the filling from leaking out?
Be sure to seal all edges of the dough well and avoid overfilling the triangles.
7. Are these spicy?
Not inherently, but you can make them spicy by adding hot sauce or chili powder.
8. Can I use low-fat cream cheese?
Yes, low-fat cream cheese works, but the filling may be slightly less creamy.
9. Are these suitable for vegetarians?
Not as written, but you can replace crabmeat with a vegetarian seafood substitute.
10. Can I use puff pastry instead of crescent rolls?
Yes, puff pastry will create a flakier texture. Adjust baking time as needed.
Conclusion
Crab Rangoon Eggrolls are the perfect mix of creamy, savory, and crispy—a delightful treat for any occasion. Easy to prepare and versatile, they’re bound to impress family and friends alike. Make a batch (or two) today and enjoy a restaurant-quality appetizer from the comfort of your home!
Crab Rangoon Eggrolls
- Total Time: 25–30 minutes
- Yield: 8–10 eggrolls
Description
Crab Rangoon Eggrolls are a delicious fusion of creamy crab rangoon filling and flaky crescent roll pastry. This easy appetizer recipe features fresh crabmeat, tangy cream cheese, and cocktail sauce, perfect for parties or snacks.
Ingredients
- 2 (8 oz) packages crescent rolls
- 1 pound fresh crabmeat chunks, drained
- 1 (8 oz) package cream cheese, softened
- 1/3 cup cocktail sauce
Instructions
- Preheat the Oven:
Preheat the oven to 375°F (190°C). Butter two baking sheets to prevent sticking. - Prepare the Dough:
Unroll the crescent dough and separate it into triangles. Roll or press each triangle slightly to enlarge. Arrange on baking sheets. - Make the Filling:
Chop the crabmeat finely. In a bowl, mix crabmeat, softened cream cheese, and cocktail sauce until smooth. - Assemble Eggrolls:
Place a tablespoon of filling on the wide end of each crescent triangle. Fold the edges over the filling, pinch to seal, and roll into a pocket. - Bake:
Bake eggrolls for 10–15 minutes until golden brown. Cool for 5–10 minutes before serving.
Notes
- For added flavor, mix in herbs like dill or parsley.
- Avoid overfilling the dough to prevent leaks.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
