Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely chopped green onions (about 3–4 stalks)
- 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- 1 (6 oz) can lump crab meat, drained and picked over for shells
- 1 (8 oz) can refrigerated crescent roll dough
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup finely diced red bell pepper for a pop of color and crunch
If you want to switch things up, I’ve found that substituting cream cheese with Neufchâtel cheese works well for a lighter version. You can also swap out cheddar for pepper jack if you like a little kick. And for those who prefer fresh crab meat over canned, go for it! Just make sure it’s well drained to avoid soggy bites.
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and makes cleanup a breeze—something I appreciate when the kitchen is already buzzing with activity.
- In a medium bowl, combine the softened cream cheese, shredded cheddar, green onions, Old Bay seasoning, lemon juice, garlic powder, salt, and pepper. Mix until smooth and well blended. I like to use a hand mixer for this step because it whips the cream cheese into a nice, fluffy texture that makes the filling extra creamy.
- Gently fold in the lump crab meat and, if using, the diced red bell pepper. Be careful not to overmix—you want the crab to stay in nice chunks for texture.
- Unroll the crescent dough and separate it into triangles. For each triangle, spoon about 1 to 1.5 tablespoons of the crab mixture onto the wide end.
- Starting at the wide end, roll up each crescent, tucking in the sides slightly to keep the filling from spilling out. I find this step is where my kids have the most fun—rolling and shaping their own little bites.
- Place the rolled crescents on your prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12 to 15 minutes, or until the crescents are golden brown and puffed. Keep an eye on them near the end; the smell of baking dough and seafood is one of those kitchen moments I never get tired of.
- Remove from the oven and let cool for a few minutes before serving. These bites are best enjoyed warm, when the cheese is gooey and the crab filling shines.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International