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Crab Rangoon Rolls

Crab Rangoon

What do you get when you mix crab rangoon filling and crescent rolls? A quick and easy appetizer that will disappear!


  • 4 ozs. crab meat (or imitation crab meat), finely chopped
  • 3 green onions, finely sliced
  • 1 clove garlic, minced
  • 1 8-ounce package cream cheese at room temperature
  • 2 cans crescent rolls


  1. Combine crab meat, onions, garlic and cream cheese in a medium-sized bowl.
  2. Mix until all ingredients are evenly combined.
  3. Open the crescent rolls and separate into rectangles, pinching diagonal seams closed.
  4. Spread 1/8 of the cream cheese mixture onto the dough and roll like a cinnamon roll from the long side of the rectangle.
  5. Repeat with remaining dough.
  6. Cut each roll into six rolls and place them on an ungreased cookie sheet, cut side up.
  7. Bake at 375 degrees for 12-14 minutes, until browned.
  8. Serve warm or at room temperature.
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