Crab Crescent Loaf Recipe

4.5 10 10
Crab Crescent Loaf Recipe
Crab Crescent Loaf Recipe photo by Taste of Home
Publisher Photo

Crab Crescent Loaf Recipe

Read Reviews
4.5 10 10
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

1 slice: 144 calories, 10g fat (4g saturated fat), 45mg cholesterol, 239mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 6g protein.

  • 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
  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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Reviews forCrab Crescent Loaf

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rej1004 User ID: 2014902 227471
Reviewed Jun. 5, 2015

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

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HEXA User ID: 7635575 220755
Reviewed Feb. 17, 2015

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

MY REVIEW
brittnipapke User ID: 7081888 95088
Reviewed Jan. 20, 2013

"very good. pretty easy to make."

MY REVIEW
brittnipapke User ID: 7081888 96260
Reviewed Jan. 15, 2013

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

MY REVIEW
[email protected] User ID: 1164962 121781
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."

MY REVIEW
mdbubba1 User ID: 1253738 150375
Reviewed Dec. 27, 2012

"Very good easy to make. My husband boys ate it all. Will make again."

MY REVIEW
gcjmorgan User ID: 1019549 95152
Reviewed Aug. 18, 2011

"Would even be great as a light dinner with a salad !"

MY REVIEW
southernshutterbug86 User ID: 4812189 67581
Reviewed Feb. 27, 2010

"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!!"

MY REVIEW
rduckworth User ID: 2502241 163614
Reviewed Feb. 8, 2010

"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."

MY REVIEW
Rebecca707 User ID: 4579459 164225
Reviewed Dec. 29, 2009

"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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