You know that moment when guests are arriving in 30 minutes and you realize you forgot to prep appetizers? Yeah, these crab crescent bites are your new best friend. They’re crispy on the outside, creamy and flaky on the inside, and honestly? They taste like you spent way more time than you actually did. I’ve made these for holiday parties, game day spreads, and last-minute dinner guests—and every single time, people ask for the recipe.
The best part? You need just five ingredients and zero fancy skills. Your oven does almost all the work while you sip a drink and pretend you’re a professional caterer.
Recipe Info
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 bites (makes about 2 appetizer servings)
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup (240 ml) fresh or canned lump crab meat, drained well
- ½ cup (120 ml) cream cheese, softened
- 2 tbsp (30 ml) mayonnaise
- ¼ tsp garlic powder
- ¼ tsp lemon pepper seasoning
- 2 tbsp (30g) grated Parmesan cheese
- Fresh chives for topping (optional but lovely)
Step-by-Step Instructions
Step 1: Prep Your Bites Preheat your oven to 375°F (190°C). Unroll your crescent dough and separate it into triangles along the perforations. Cut each triangle in half, giving you 16 smaller triangles. Press each one gently into the cups of a lightly greased mini muffin tin.
Step 2: Make the Filling In a small bowl, mix softened cream cheese and mayo until smooth. Fold in the drained crab meat gently—you want those flaky bits to stay intact. Stir in garlic powder and lemon pepper seasoning. Taste and adjust seasoning if needed. (Pro tip: this filling should be creamy but not runny.)
Step 3: Fill and Top Spoon about 1 tbsp (15 ml) of the crab mixture into each crescent cup. Don’t overstuff—a little goes a long way. Sprinkle each bite with a tiny pinch of Parmesan cheese.
Step 4: Bake Pop them into the oven for 12–14 minutes until the crescents are golden brown and the edges are crispy. You’ll smell them before you see them, and that’s when you know they’re done.
Step 5: Garnish and Serve Remove from the oven and let cool for just 2 minutes. Garnish with fresh chives if you’re feeling fancy. Serve warm.
Pro Tips
- Drain your crab well. Excess moisture will make your bites soggy. Pat it dry with paper towels.
- Use the mini muffin tin. It keeps the crescent dough upright and creates that perfect cup shape.
- Don’t skip the lemon pepper. It brightens the whole thing and makes the crab flavor pop.
- Make ahead trick: Assemble these up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake just before guests arrive.
Flavor Variations
Cajun Kick: Swap lemon pepper for Cajun seasoning and add a pinch of cayenne.
Herb-Forward: Mix in 1 tbsp fresh dill or tarragon instead of plain mayo.
Cheese Lover: Add ¼ cup shredded sharp cheddar to the filling.
Storage Tips
Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore crispness. Don’t microwave—trust me on this.
Nutrition Info (per bite)
Approximate values
Calories: 95 | Protein: 5g | Fat: 6g | Carbs: 7g | Fiber: 0g
FAQs
Can I use imitation crab?
Absolutely. It won’t be quite as delicate, but it works perfectly fine and costs less.
Can I freeze these?
Yes! Assemble them unbaked, freeze on a baking sheet, then store in a freezer bag for up to a month. Bake straight from frozen—just add 3–4 extra minutes.
What if my crab mixture seems dry?
Add 1 tbsp mayo at a time until it reaches a creamy consistency. Every crab product drains differently.
Ready to impress? These crab crescent bites take minimal effort but deliver maximum flavor. Your guests won’t believe you made them from scratch. Go ahead—claim the credit. You earned it.
