Best Creamy Crab Rangoon Crescent Rolls

These creamy crab rangoon crescent rolls are everything I want in a quick, crowd-pleasing appetizer. They’re flaky, golden, and stuffed with a rich mixture of cream cheese, imitation crab, garlic, and green onion—basically everything I love about the classic takeout version, but in an easy-to-make, oven-baked package. Perfect for parties, game day snacks, or a cozy evening treat, these rolls bring all the flavor without the fuss of deep frying.

Why You’ll Love This Recipe

I like how this recipe transforms a takeout favorite into something homemade and approachable. By using puff pastry instead of wonton wrappers, I get a crisp, buttery texture with very little effort. It’s also baked—not fried—which means I don’t have to deal with splattering oil or cleanup afterward.

The filling is ultra creamy and savory, and the imitation crab adds just the right hint of seafood flavor without being overpowering. I find it’s also budget-friendly and simple to make ahead, which makes entertaining stress-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 oz cream cheese, softened

• 4 oz imitation crab, finely chopped

• 1 green onion, minced

• 1/2 tsp Worcestershire sauce

• 1/2 tsp garlic powder

• 1 box Pepperidge Farm puff pastry (room temperature)

• All-purpose flour, for dusting work surface

• 1/8 cup melted butter (for brushing)

• Cooking spray (for the baking sheet)

Directions

1. Preheat & Prep: I preheat the oven to 400°F (204°C), then line a baking sheet with parchment paper and lightly spray it with cooking spray. I let the puff pastry thaw until it’s pliable but still cool.

2. Mix the Filling: In a medium bowl, I mix the cream cheese, chopped imitation crab, green onion, Worcestershire sauce, and garlic powder until smooth and creamy.

3. Prepare the Pastry: I lightly flour my work surface, unfold one puff pastry sheet, and cut it into three even strips. Then I slice each strip diagonally to make triangles. I repeat the process with the second sheet for a total of 12 triangles.

4. Fill & Roll: I place 2–3 teaspoons of filling on the wide end of each triangle. Then I roll from the wide end toward the tip, like a crescent roll, and place each one seam-side down on the baking sheet.

5. Butter & Bake: I brush the tops with melted butter and bake them for 20–23 minutes until they’re puffed, golden, and crispy. I let them cool for a few minutes before serving.

Servings and timing

This recipe makes 12 rolls and takes about 10 minutes of prep time and 23 minutes of baking time. In total, I’m looking at around 33 minutes from start to finish. Perfect for serving 4–6 people as an appetizer.

Variations

I like experimenting with this recipe depending on what I have in the fridge or what flavor I’m craving. Here are some fun twists:

• Use real crab meat for a more upscale version

• Add shredded cheddar or mozzarella to the filling for extra cheesiness

• Mix in finely diced jalapeños for a spicy edge

• Swap in crescent roll dough for a softer, more pillowy texture

• Add a dash of soy sauce or rice vinegar for deeper flavor

Storage/Reheating

To store leftovers, I let the rolls cool completely, then place them in an airtight container in the fridge for up to 3 days. For reheating, I pop them in a 350°F (177°C) oven for about 10 minutes—this keeps them crispy. I avoid the microwave, since it makes the pastry soggy.

If I want to prep in advance, I assemble the rolls and freeze them on a baking sheet until solid. Then I transfer them to a freezer-safe bag. When ready to serve, I bake them straight from frozen, adding just a few extra minutes to the baking time.

FAQs

Can I use real crab instead of imitation crab?

Yes, I can definitely use real crab. I just make sure to chop it finely and check for any shell pieces before mixing it into the filling.

Can I make these ahead and freeze them?

Absolutely. I freeze the assembled rolls on a tray first, then store them in a sealed bag. When it’s time to bake, I go straight from freezer to oven and add a few extra minutes to the baking time.

Can I use crescent roll dough instead of puff pastry?

Yes, crescent roll dough works great and gives a softer texture. I just follow the same steps for filling and rolling.

Are these still good at room temperature?

They are! While I prefer them warm, they hold up well at room temperature, which makes them ideal for potlucks or buffet tables.

How can I keep the bottoms from getting soggy?

I make sure not to overfill the rolls and always use parchment paper, which helps absorb moisture and keeps the bottoms crisp.

Conclusion

These crab rangoon crescent rolls are one of my go-to recipes when I need something easy, delicious, and sure to impress. The creamy filling, flaky pastry, and quick prep time make them a winner for any occasion—from parties to weeknight snacks. I love how adaptable they are, and they always disappear fast from the serving tray. If I want a reliable appetizer that feels special without requiring a lot of effort, this is the one I turn to.