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 to 375°F (190°C) and butter two baking sheets.

2. Unroll crescent roll dough into triangles and roll each triangle slightly larger. Place them on the prepared baking sheets.

3. Finely chop drained crabmeat and mix with softened cream cheese and cocktail sauce in a bowl until smooth.

4. Take a generous tablespoon of filling and place it on the wide end of each triangle. Fold the edges over the filling and seal, then fold the tip over to create a pocket.

5. Bake for 10-15 minutes until golden brown and crispy.

6. Let cool for 5-10 minutes before serving.

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!