Crab Crescent Bites Delight Recipe
Buttery crescent pockets filled with a creamy, herb-bright lump crab mixture — the Crab Crescent Bites Delight Recipe is a quick, crowd-pleasing appetizer that bakes or air-fries to golden perfection. Perfect for parties, holidays, or a special snack, these bites are easy to assemble, freezer-friendly, and bursting with bright lemon and chive notes.
Ingredients
- 10 oz ≈280 g lump crab meat, picked free of shells
- 4 oz 115 g cream cheese, softened
- 2 tbsp mayonnaise
- 1 large egg yolk
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice about ½ lemon
- 2 tbsp finely chopped chives or green onion
- 1 tbsp finely chopped fresh parsley
- 1 small garlic clove minced (or ¼ tsp garlic powder)
- ⅓ cup ≈33 g finely grated sharp cheddar or Gruyère (optional)
- ½ tsp Old Bay seasoning or seafood seasoning
- Salt and freshly ground black pepper to taste
- 2 cans 8 oz / 226 g each refrigerated crescent roll dough (or one sheet puff pastry, cut to size)
- 1 egg beaten with 1 tbsp water egg wash
- 1 –2 tbsp melted butter optional, for brushing
- Lemon wedges and additional chopped parsley for garnish
Instructions
- Preheat & prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment. If using an air fryer, preheat according to manufacturer directions (about 350°F / 175°C typical).
- Make the filling: In a medium bowl, beat the softened cream cheese until smooth. Add mayonnaise and mix until combined. Stir in egg yolk, Dijon mustard, and lemon juice until smooth. Add garlic, chives, parsley, grated cheese (if using), and Old Bay. Fold in crab meat gently — keep lumps of crab intact for texture. Taste and season with salt and pepper. If filling feels loose, chill 10–15 minutes.
- Prepare dough: Unroll crescent dough and press seams together to form a consistent sheet. Cut each crescent triangle in half crosswise if triangles are large (you want about 24 uniform pockets). If using puff pastry, cut into ~3×3-inch squares.
- Fill: Place about 1 tablespoon of crab filling into the center of each dough piece. Don’t overfill. Fold dough over and pinch edges to seal; tuck or twist ends for a tidy look. Place on prepared sheet about 1 inch apart.
- Egg wash & finish: Lightly brush each bite with the beaten egg wash for shine. Optionally brush a little melted butter on top. Sprinkle with a pinch of sea salt or smoked paprika if desired.
- Bake or air-fry:
- Oven: Bake at 375°F (190°C) for 12–15 minutes, until golden and filling is set. Rotate pan halfway for even browning.
- Air-fryer: Arrange in a single layer and air-fry at 350°F (175°C) for 8–10 minutes until golden (may require batches).
- Rest & serve: Transfer to a cooling rack and let rest 3–4 minutes (filling will be very hot). Garnish with lemon wedges and chopped parsley. Serve with chosen dips (lemon garlic aioli, remoulade, or cocktail sauce recommended).
Notes
Tip: Gently fold crab meat into the filling — overmixing breaks up the flakes and creates a pasty texture.
Sealing: Wet your fingertips slightly to press seams for a stronger seal without flour.
Make-ahead: Filling can be made and refrigerated up to 24 hours ahead. Assemble shortly before baking or keep assembled, covered, in fridge up to 8 hours.
Freezing: Assemble on a tray, freeze until firm (1–2 hours), then transfer to a freezer bag. Freeze up to 2 months. Bake from frozen; add 4–6 minutes to bake time and tent with foil if tops brown too quickly.
Reheating: Reheat leftovers in a 350°F (175°C) oven for 8–10 minutes to restore crispness. Avoid microwave to keep texture.
Variations:
Lump Crab & Corn: add ¼ cup corn kernels for a sweet pop.
Spicy: fold in diced jalapeño and 1 tsp chili powder; top with pepper jack.
Asian twist: 1 tsp fish sauce, 1 tsp grated ginger, 1 tsp sesame oil, finish with sliced scallions.
Keto: use low-carb pastry or oven-roasted mini mushroom caps as vessels; reduce cream cheese slightly.
Vegan/Vegetarian: substitute hearts of palm (shredded) + kelp granules for “crab” flavor; use vegan cream cheese & pastry.