Ingredients
- 2 cans refrigerated crescent roll dough
- 1 lb large shrimp, peeled, deveined, and chopped
- 8 oz lump crab meat, drained
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.
- Cook shrimp in a skillet over medium heat for 2–3 minutes until pink and opaque, then cool and chop.
- In a bowl, mix shrimp, crab meat, cream cheese, mayonnaise, mozzarella, garlic, lemon juice, paprika, salt, and black pepper.
- Fold in chopped parsley.
- Arrange crescent dough triangles in a circular pattern on the baking sheet with wide ends overlapping.
- Spoon the seafood mixture over the wide ends.
- Fold the pointed ends over the filling and tuck underneath to form a ring.
- Brush the top with beaten egg.
- Bake for 20–25 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Ensure seafood is well-drained to avoid a soggy crust.
- Use cheddar or a cheese blend for different flavor profiles.
- Add jalapeños or chili flakes for extra spice.
- Include sautéed vegetables like spinach or bell peppers for added texture.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in oven to maintain crispness.
- Freeze portions for up to 1 month and thaw before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 145mg
