Crab Crescent Loaf Recipe
Crab Crescent Loaf Recipe photo by Taste of Home

Crab Crescent Loaf Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup chopped onion
  • 1/2 teaspoon dill weed
  • 1 cup chopped imitation crabmeat or 1 can (6 ounces) lump crabmeat, drained
  • 1 egg yolk, lightly beaten

Nutritional Facts

1 slice: 144 calories, 10g fat (4g saturated fat), 45mg cholesterol, 239mg sodium, 8g carbohydrate (2g sugars, trace fiber), 6g protein


  1. On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab.
  2. Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices. Yield: 1 loaf (12 slices).
Originally published as Crab Crescent Loaf in Country April/May 2008, p49

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Reviewed Jun. 5, 2015

"made it as directed in recipe. was beautiful golden brown and completely soggy, slimy inside. could not serve it."

Reviewed Feb. 17, 2015

"Great, and good looking too! Was the first thing to go at my last buffet."

Reviewed Jan. 20, 2013

"very good. pretty easy to make."

Reviewed Jan. 15, 2013

"Easy recipe. Good taste. Simple but good."

Reviewed Jan. 5, 2013

"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."

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