• Prep Time: 25 minutes
  • Cooking Time: 12 minutes
  • Serves: 18

Crab Rangoon Crescent Cups

  • Recipe Submitted by on

 Ingredients List

  • 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)


Preheat oven to 375 degrees.
In a small bowl combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, garlic and ½ cup mozzarella cheese. Gently fold in crab meat and set aside.
Open crescent rolls, pinch seams together and cut into 18 even squares.
Place crescent squares in a mini muffin pan and gently press into the cups. Divide filling between wells. Top with remaining ⅓ cup cheese.
Bake 12 minutes. Allow to cool 5 minutes before removing from pan.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?