Crab Croissant-wiches

Crab Croissant-wiches

Jessie M. 0

"Quick and easy appetizer that can be thrown together in no time. As a bonus, leftovers can be used as a great dip with crackers. Imitation crab meat can be substituted."

Ingredients 22 m {{adjustedServings}} servings 206 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the cream cheese and crabmeat into a small microwave-safe bowl. Heat in the microwave for about 1 minute, to soften the cream cheese. Stir in the shredded cheese until everything is well blended.
  3. Unroll crescent dough on a clean work surface, and separate the triangles. Place a spoonful of the crab mixture onto the wide end of each crescent. Roll towards the point, and pinch the ends together to seal. Place rolls on an ungreased baking sheet.
  4. Bake for 10 to 12 minutes in the preheated oven, until golden brown. Serve warm.
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Reviews 21

  1. 25 Ratings


Everyone scarfed these up first at a recent reception I hosted. I figured out a way to make them smaller. Do not separate the triangles when you remove the dough from the can. Smush the perforations together so that you have 4 rectangles. Using a pizza cutter, slice the rectangles in the middle (the short way); then slice those rectangles from one corner to the opposite. Now you should have 4 smaller triangles. It makes way too much filling. I doubled the recipe and ended up with twice the amount of filling needed. I would definately make these again.


This recipe has a lot of potential but just needs a couple improvements. I should note that these were devoured (I served them hot as an hor d'oeuvre) and I got tons of compliments. I made them exactly as directed, with the exception of following someone else's idea of cutting the crescent rolls into smaller squares. They still turned out fairly large for "finger foods" so next time I'm going to cut the dough in circles, fold it half and pinch the dough pierogie/ravioli style. After hearing the filling was a tad bland from my official taste-tester, using the left-over filling I added a ton of Frank's Hot Sauce, fresh grated parmesean cheese, garlic powder, and s&p. Nuked it and served it with crackers. Now this was A HIT!! I will definitely make this again, but make the above changes to the filling.


I hate to give such a negative review, but I rely so much on these reviews as I decide on the recipes I'm going to make, I want to be honest with mine. So here goes... The bottom line is this recipe lacks flavor. I made three batches of the crab mixture, and it never did taste very good. I followed the recipe for my first batch and it was extremely bland. I added Worcesterhire sauce, garlic powder, minced onion, green peppers, extra cheese, and crab meat to my second batch and still, it lacked flavor. In my third batch, I added a ton of hot sauce and that didn't help. Maybe there is just too much bread and too little crab mixture. I don't know, but this recipe just didn't work for me. Sorry.