Crab Rangoon Crescent Cups
This recipe transforms classic crab rangoon flavors into convenient, bite-sized crescent cups. Softened cream cheese, mayonnaise, lemon juice, Worcestershire, green onion, garlic, and crab meat create a savory filling. Encased in flaky crescent dough and baked in a muffin tin, these appetizers are quick to prepare and perfect for entertaining, offering a delightful twist on a beloved Asian-inspired treat.
Equipment
- 1 Mini Muffin Tin Essential for shaping the crescent cups
- 1 Medium Mixing Bowl For preparing the crab rangoon filling
- 1 Whisk or Rubber Spatula For combining ingredients smoothly
- 1 Cutting Board and Knife For preparing green onion and garlic
- 1 Garlic Press For mincing garlic quickly and finely
Ingredients
Main
- 1 package Pillsbury Crescent rolls regular size
- 4 oz cream cheese softened
- ¼ cup mayonnaise
- 1½ teaspoons lemon juice
- ½ teaspoon Worcestershire sauce
- 1 green onion finely sliced
- 1 can 6oz crab meat, drained
- 1 clove garlic
- ½ cup & ⅓ cup mozzarella cheese divided
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup mini muffin tin.
- In a medium mixing bowl, combine the softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, and finely minced garlic clove until smooth.
- Add the finely sliced green onion and the thoroughly drained crab meat to the cream cheese mixture. Stir in ½ cup of mozzarella cheese until well combined.
- Unroll the package of crescent rolls and separate the dough into 8 triangles.
- Gently press each crescent roll triangle into a mini muffin cup, forming a cup shape with the wider end covering the bottom and sides.
- Spoon an equal amount of the crab rangoon filling into each crescent cup.
- Sprinkle the remaining ⅓ cup of mozzarella cheese evenly over the tops of the filled cups.
- Bake for 12-15 minutes, or until the crescent dough is golden brown and the filling is bubbly.
- Remove the muffin tin from the oven and let the cups cool in the tin for a few minutes before transferring them to a wire rack.
- Serve warm, ideally with a side of sweet chili sauce or duck sauce for dipping.
Notes
For optimal flavor, consider adding a small amount of finely grated fresh ginger or a dash of toasted sesame oil to the crab mixture. Ensure the crab meat is thoroughly drained to prevent a watery filling that could make the crescent dough soggy. When assembling, gently press the crescent dough into the muffin cups without stretching excessively to maintain its flakiness. Don't overfill; leave space for the dough to seal around the mixture. A sweet chili dipping sauce or a homemade duck sauce would be an excellent accompaniment, enhancing the appetizer experience. Watch baking closely; crescent dough cooks quickly. Garnish with additional fresh green onions or a sprinkle of black sesame seeds for an appealing finish.