Crab Rangoon Crescent Cups

Name: Crab Rangoon Crescent Cups
Total time: 27 min
Yield: 18 servings
Cuisine: Indonesian
Ingredients: 8 ounces refrigerated crescent rolls (1 can); 4 ounces cream cheese (softened); ¼ cup mayonnaise; 1 ½ teaspoons fresh lemon juice; ½ teaspoon Worcestershire sauce; 1 g reen onion (thinly sliced); 6 ounces crab meat (drained, 1 can); 1 clove garlic (minced); ½ cup shredded mozzarella cheese; ⅓ cup shredded mozzarella cheese

Delicious crab and cream cheese are the perfect combination. This is one of the easiest recipes to put together and my guests always rave about them!

⏱️ 27 min 🔪 Prep: 15 min 🔥 Cook: 12 min 📊 Medium ⭐ 4.9 (40) 👁️ 32 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

18 servings

8 ounces refrigerated crescent rolls (1 can)
4 ounces cream cheese (softened)
¼ cup mayonnaise
1 ½ teaspoons fresh lemon juice
½ teaspoon Worcestershire sauce
1 g reen onion (thinly sliced)
6 ounces crab meat (drained, 1 can)
1 clove garlic (minced)
½ cup shredded mozzarella cheese
⅓ cup shredded mozzarella cheese

Steps

Preheat oven to 375°F.
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.