Description

Crab Rangoon is a beloved dish often found in Chinese-American restaurants, featuring a creamy, tangy crab filling encased in a crispy wonton wrapper. This recipe gives the classic a fun twist by using crescent roll dough to make eggroll-like pockets filled with a savory crab and cream cheese mixture. These are quick to assemble, bake up golden and crispy, and are perfect for any occasion, whether it’s a casual get-together or a holiday feast. Plus, the buttery crescent rolls add a delicious texture that complements the rich crab filling.

Ingredients

• 2 (8 oz) packages crescent rolls
• 1 pound fresh crabmeat chunks, drained (or substitute with high-quality canned crabmeat)
• 1 (8 oz) package cream cheese, softened
• 1/3 cup cocktail sauce
• Butter (for greasing the baking sheets)

Preparation Method

1. Preheat the Oven
Begin by preheating your oven to 375°F (190°C). While the oven heats up, butter two baking sheets to ensure your crescent rolls don’t stick during the baking process.

2. Prepare the Dough
Unroll the crescent roll dough from the packages and separate it into individual triangles. These triangles will serve as the “wrappers” for your crab Rangoon filling. To ensure they hold enough filling, lightly roll out each triangle to make it slightly larger, roughly half again its original size. Lay these triangles out on your prepared baking sheets, leaving enough space between them to avoid overcrowding.

3. Make the Filling
For the filling, take your drained crabmeat and chop it finely so it mixes well with the other ingredients. In a medium-sized bowl, combine the crab with the softened cream cheese and cocktail sauce. Stir everything together until it’s well blended and the mixture is smooth. The cocktail sauce adds a hint of sweetness and tang that pairs beautifully with the crab’s natural flavor.

4. Assemble the Eggrolls
Once the filling is ready, it’s time to assemble your eggrolls. Take about 1 generous tablespoon of the crab mixture and place it on the wide, long end of each crescent triangle. Gently fold the two bottom edges of the dough over the filling and pinch the seams together to seal the filling inside. Then, fold the tip of the triangle over the rest of the dough, ensuring that no filling is exposed, creating a little pocket.

5. Bake the Eggrolls
Place your baking sheets in the preheated oven and bake the eggrolls for 10-15 minutes, or until they turn golden brown and crispy. Keep an eye on them to avoid over-baking, as they can brown quickly toward the end of the cooking time.

6. Let Cool and Serve
Once the eggrolls are out of the oven, allow them to cool on the baking sheets for about 5-10 minutes before serving. This cooling time will help the filling set slightly, making them easier to handle and enjoy.

Tips and Conclusion

Crab Alternatives: If fresh crabmeat is not available, you can substitute it with imitation crab or high-quality canned crabmeat. Just be sure to drain it well.
Flavor Variations: Add a bit of sriracha or hot sauce to the filling if you want a spicy kick, or sprinkle in some finely chopped green onions for extra flavor.
Dipping Sauce: These eggrolls pair wonderfully with additional cocktail sauce or even a sweet chili sauce for dipping.
Make Ahead: You can assemble the eggrolls ahead of time and refrigerate them for up to a day before baking. This is perfect if you’re prepping for a party or gathering.
Freezing Option: These eggrolls can be frozen before baking. Assemble them as instructed, freeze them on a baking sheet, and once frozen, transfer them to a freezer-safe bag. When ready to bake, no need to thaw—just pop them into the oven and add a few extra minutes to the baking time.

These Crab Rangoon Eggrolls are an incredibly tasty and easy-to-make dish that will quickly become a favorite in your recipe collection. The combination of the rich, creamy crab filling with the buttery, flaky crescent roll is absolutely irresistible. Perfect as a snack, appetizer, or even as a fun finger food at parties, these eggrolls are guaranteed to be a crowd-pleaser. Be sure to make extra, because they disappear fast!