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Golden crescent roll slices are scrumptious filled with dilled cream cheese and tender pieces of crab. You’re sure to appreciate the rich flavor and easy preparation. Maureen Dongoski PETERSBURG, WEST VIRGINIA
Nutritional Facts 1 slice equals 144 calories, 10 g fat (4 g saturated fat), 45 mg cholesterol, 239 mg sodium, 8 g carbohydrate, trace fiber, 6 g protein.
Originally published as Crab Crescent Loaf in Country April/May 2008, p49
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Reviewed on Jan. 20, 2013 by brittnipapke
very good. pretty easy to make.
Reviewed on Jan. 15, 2013 by brittnipapke
Easy recipe. Good taste. Simple but good.
Reviewed on Jan. 05, 2013 by kompers@wi.rr.com
I have made this several times now. It is a great appetizer and a must have at our Christmas Brunch. Easy to make the night ahead and refrigerate. Baste with yolk in the morning and throw in the oven.
Reviewed on Dec. 27, 2012 by mdbubba1
Very good easy to make. My husband boys ate it all. Will make again.
Reviewed on Nov. 16, 2011 by suey117
Made this and served with the Cream of Potato soup from the same Taste of Home issue. There were only 4 of us, but all was eaten. I would make again. I think next time I might add either asparagus, broccoli or spinach and garlic or red pepper just to give it a little different twist. But either way, I really liked.
Reviewed on Aug. 18, 2011 by gcjmorgan
Would even be great as a light dinner with a salad !
Reviewed on Feb. 27, 2010 by southernshutterbug86
I just made this a little over an hour ago and can I say yummm? It would be great appetizer or just a snack. I did not use any onions because my husband and I do not like onions... I substituted the onions with onion powder. They were awesome! I will def. be making this again... thanks!!
Reviewed on Feb. 08, 2010 by rduckworth
Oh My Gosh!!! This was just wonderful. I fixed this for the Super Bowl yesterday and only 3 slices were left. Mind you there were only 5 adults and 2 children to eat it and I had a ton of food. My dtr-in-law almost foundered herself with it. Yes, I will be making it again, soon.
Reviewed on Dec. 29, 2009 by Rebecca707
A friend made this for a small jewelry party a few years ago. I asked for the recipe but her family got transfered to Germany before I could get. I'm thrilled to find it here. Thank you so much.
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