There’s something irresistible about warm, flaky pastry filled with creamy seafood goodness. This Crab & Cheese Stuffed Crescent Puffs recipe brings together the elegance of lump crab meat with the everyday charm of crescent dough, making it the perfect appetizer for any occasion. I remember serving these at a family birthday brunch, and not a single puff survived the first round of the buffet. They’re that good—golden, cheesy, and just a little fancy without being fussy.
Whether you’re hosting game day, a holiday get-together, or just treating yourself to something indulgent, these puffs are the kind of crowd-pleasing finger food that disappears in minutes.
Table of Contents
Why You’ll Love These Crab & Cheese Stuffed Crescent Puffs
- Effortless Yet Elegant: Store-bought crescent dough saves time, while the crab and cheese filling feels gourmet.
- Flavor Bomb: Old Bay seasoning, garlic, lemon juice, and three cheeses bring layers of savory, zesty flavor.
- Perfect for Parties: Bite-sized and easy to serve—no forks required!
- Make-Ahead Friendly: Prep the filling and assemble in advance; just bake before serving.
- All-Season Appetizer: Works just as well in summer spreads as it does at cozy winter dinners.
Recipe Timing
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes
- Total Time: 35–40 minutes
Ingredients
Serves approximately 16 puffs
- 2 cans refrigerated crescent roll dough (8-count each)
- 1 cup lump crab meat (drained and picked over for shells)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- 2 green onions, finely chopped
- 1 egg (for egg wash)
- Optional garnish: chopped parsley, extra Parmesan
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Filling
In a mixing bowl, combine cream cheese, crab meat, cheddar, Parmesan, lemon juice, Old Bay seasoning, garlic powder, and chopped green onions. Mix until evenly combined and creamy.
3. Prepare the Crescent Dough
Unroll the crescent dough and separate into triangles. For each triangle, place about 1 tablespoon of the crab mixture in the center. Fold the corners over the filling and gently pinch to seal, shaping into a small puff or ball.
4. Add Egg Wash
Beat the egg and brush the tops of the puffs for a golden finish. Optionally, sprinkle with extra Parmesan or chopped parsley.
5. Bake
Place on the prepared baking sheet and bake for 15–18 minutes, or until the tops are golden brown and the dough is fully cooked.
6. Cool and Serve
Allow to cool slightly before serving. Serve warm for best texture and flavor.
Nutrition Facts (Per Puff, approx.)
- Calories: 135
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Protein: 5g
- Sodium: 290mg
- Cholesterol: 25mg
Note: Nutrition values are approximate and may vary based on brands and portion size.
Tips for Perfect Puffs
- Use Good Crab: Look for refrigerated lump crab meat for best flavor and texture. Avoid imitation crab for this recipe.
- Room Temp Cream Cheese: Makes mixing easier and results in a smoother filling.
- Seal Well: Gently pinch dough edges together to prevent filling leaks.
- Add a Kick: For spicier puffs, stir in a pinch of cayenne or diced jalapeños.
- Double Up: This recipe doubles easily for large parties.
Serving Suggestions
- Pair with lemon wedges or a simple aioli.
- Serve on a bed of arugula or microgreens for an elevated appetizer platter.
- Add to a seafood-themed brunch menu alongside shrimp cocktail and smoked salmon.
Variations
- Crab Rangoon-Style: Add a splash of Worcestershire sauce and a dash of hot sauce to the filling.
- Mini Muffin Version: Press crescent dough into mini muffin tins and fill with the crab mixture for uniform party bites.
- Cajun Twist: Swap Old Bay for Cajun seasoning and add chopped red bell pepper.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can assemble the puffs up to a day in advance and store covered in the refrigerator. Bake fresh before serving.
Can I freeze them?
You can freeze baked puffs. Let cool completely, then freeze in a single layer before transferring to a bag. Reheat at 350°F for 8–10 minutes.
Can I use canned crab meat?
Yes, but make sure to drain it well and check for shell pieces. Fresh or refrigerated crab meat yields the best flavor.
Can I use puff pastry instead of crescent dough?
Yes, puff pastry will make them extra flaky. Cut into squares, fill, fold into triangles, and bake at 400°F until golden.
External Resources
- Seafood Safety Tips – FDA
- What Is Old Bay Seasoning? – McCormick
- How to Work with Crescent Dough – Pillsbury
- Creative Appetizers with Crab – Epicurious
10 Irresistible Crab & Cheese Stuffed Crescent Puffs
- Total Time: 40
Description
There’s something irresistible about warm, flaky pastry filled with creamy seafood goodness.
Ingredients
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Filling
In a mixing bowl, combine cream cheese, crab meat, cheddar, Parmesan, lemon juice, Old Bay seasoning, garlic powder, and chopped green onions. Mix until evenly combined and creamy.
3. Prepare the Crescent Dough
Unroll the crescent dough and separate into triangles. For each triangle, place about 1 tablespoon of the crab mixture in the center. Fold the corners over the filling and gently pinch to seal, shaping into a small puff or ball.
4. Add Egg Wash
Beat the egg and brush the tops of the puffs for a golden finish. Optionally, sprinkle with extra Parmesan or chopped parsley.
5. Bake
Place on the prepared baking sheet and bake for 15–18 minutes, or until the tops are golden brown and the dough is fully cooked.
6. Cool and Serve
Allow to cool slightly before serving. Serve warm for best texture and flavor.
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine cream cheese, crab meat, cheddar, Parmesan, lemon juice, Old Bay seasoning, garlic powder, and chopped green onions. Mix until evenly combined and creamy.
Unroll the crescent dough and separate into triangles. For each triangle, place about 1 tablespoon of the crab mixture in the center. Fold the corners over the filling and gently pinch to seal, shaping into a small puff or ball.
Beat the egg and brush the tops of the puffs for a golden finish. Optionally, sprinkle with extra Parmesan or chopped parsley.
Place on the prepared baking sheet and bake for 15–18 minutes, or until the tops are golden brown and the dough is fully cooked.
Allow to cool slightly before serving. Serve warm for best texture and flavor.
Notes
- Use Good Crab: Look for refrigerated lump crab meat for best flavor and texture. Avoid imitation crab for this recipe.
- Room Temp Cream Cheese: Makes mixing easier and results in a smoother filling.
- Seal Well: Gently pinch dough edges together to prevent filling leaks.
- Add a Kick: For spicier puffs, stir in a pinch of cayenne or diced jalapeños.
- Double Up: This recipe doubles easily for large parties.
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 16 puffs
- Calories: 135
- Fat: 4g
- Carbohydrates: 9g
- Protein: 5g
Keywords: Crab & Cheese Stuffed Crescent Puffs
