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
