Best 6 Crab Crescents Recipes

CRAB CRESCENT TRIANGLES

Steps:

• Preheat oven to 375°. In a large bowl, beat cream cheese, mayonnaise and mustard until blended. Stir in cheese, carrot, celery, green onions and garlic. Gently fold in crab., Unroll crescent dough and roll into a 12-1/2x10-in. rectangle. Cut each sheet into twenty 2-1/2-in. squares., Spoon a heaping teaspoonful of cream cheese mixture diagonally over half of each square to within 1/2 in. of edges. Fold 1 corner of dough over filling to the opposite corner, forming a triangle. Pinch seams to seal; press edges with a fork. Place on ungreased baking sheets. Bake until golden brown, 8-10 minutes.

CRAB-FILLED CRESCENT SNACKS

Steps:

• Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.
• Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.
• Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on sprayed cookie sheet.
• In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.
• Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.

CRAB CRESCENTS

Steps:

• Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

CRAB CRESCENTS

Steps:

• Combine the cream cheese, green onions, Swiss cheese, mayo, lemon juice, garlic salt and seasoned salt in a bowl and mix well.
• Stir in crab meat.
• Unroll the crescent roll dough and separate into triangles.
• Spread the cream cheese mixture on each triangle and roll up, beginning at the wide end.
• Arrange on a greased baking sheet. Brush with butter.
• Bake at 375º for 12 to 15 minutes or until golden brown.

BUTTER CRESCENTS

Steps:

• Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
• Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

EASY CRAB CRESCENT LOAF

Steps:

• Preheat oven to 375 degrees F.
• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations.
• In a small mixing bowl, beat the cream cheese, onion and dill until blended.
• Spread mixture lengthwise over half of the dough to within 1/2 inches of edges. Top with crab.
• Fold dough over filling; pinch seam to seal.
• Brush the top with egg yolk.
• Bake at 375 d for 18-22 minutes or until golden brown.
• Cut into slices to serve.