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If you’re ever looking to change up your crab dip experience look no further! This recipe encompasses a rich, cheesy and slightly spicy (if that’s your thing) crab dip with a soft and buttery crescent roll all in one! My favorite parts about this recipe are not only is it super easy and quick to make but you don't have to worry about those mischievous double dippers ruining the dip for everyone, we all know who you are!
Assembling the rolls are really simple and very straightforward. Just lay out a crescent roll triangle and scoop your desired amount of dip (I use about 2 tablespoons) onto the the wide end of the triangle. Tuck the sides and roll them up to the pointed end. It’s best to keep the crescent roll refrigerated while mixing the dip since they get more difficult to work with as they get warm.
I used Pilsbury’s crescent rolls (not sponsored!) for this recipe and they recommend using an egg wash to help seal and crisp the rolls while they bake. I skipped this step as it’s not entirely necessary, but you may choose to egg wash the rolled up crescents to achieve a crispier roll. Brushing the rolls with butter is also an option which adds a richer taste, if that’s your preference. I like to sprinkle a little bit of Old Bay seasoning on top of the rolls for a bit of added spice but of course, this is also optional.
And there your have it! a quick and easy appetizer, perfect for any occasion! I’m personally whipping up a batch for a delicious game day snack! Hope you all enjoy this recipe, it’s certainly one for the books!
- 8 oz lump crab meat
- 1/2 cup shredded asiago or parmesan cheese
- 4 oz cream cheese, softened
- 1 tbsp mayonaise
- 1 tbsp Worcestershire sauce
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper (optional)
- 1 (8oz) container crescent rolls
- 1/2 tbsp melted butter (optional)
- 1/2 cup shredded asiago or parmesan cheese
Skill Level: Easy