Description
These Crab Rangoon Eggrolls are a delightful twist on the classic appetizer, combining the rich flavors of crab and cream cheese wrapped in flaky crescent rolls. Baked until golden brown, they’re perfect for any occasion—whether as a snack, appetizer, or party treat.
Ingredients
Scale
- 2 (8 oz) packages crescent rolls
- 1 pound fresh crabmeat chunks, drained
- 1 package (8 oz) cream cheese, softened
- 1/3 cup cocktail sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Butter two baking sheets.
- Prepare Dough: Unroll the crescent dough and separate it into triangles. Roll or press the triangles to make them about half their original size larger. Arrange the triangles on the prepared baking sheets.
- Make Filling: Finely chop the crabmeat and place it in a large mixing bowl. Add the cream cheese and cocktail sauce, then stir until well blended.
- Assemble Eggrolls: Place a tablespoon of the crab mixture on the long side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull the remaining tip of the triangle forward to cover the remaining crab mixture and pinch the seams to close.
- Bake: Bake in the preheated oven until the crab puffs are golden brown, about 10 to 15 minutes. Let cool for 5 to 10 minutes before serving.
Notes
- Serve with extra cocktail sauce for dipping.
- Feel free to adjust the filling ingredients to your taste.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 eggroll
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg