Jessie's Crab Rangoon

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READY IN: 16mins
Recipe by JessieGirl

Bought a small deep fryer and thought I would try making some of my favorites that I have had in some restaurants. I took some to work and my co-workers thought they were pretty fabulous! I am not a huge fan of any seafood, but I LOVE these! A lot of these ingredients will be adjusted to your taste... Not your traditional crab rangoon either! The crescents give them a flakier, softer crust which I thought was fantastic, especially with the garlic butter flavor! I had left over mixture so I made a small crab cheese ball for my bartender too!

Ingredients Nutrition

  • 8 ounces cream cheese
  • 1 ounce imitation crabmeat (however more or less you'd like)
  • 18 cup onion (To taste, white or green)
  • 2 tablespoons garlic powder (to taste)
  • 1 teaspoon garlic salt (to taste)
  • 1 teaspoon onion powder (to taste)
  • 12 teaspoon black pepper (to taste)
  • 2 tablespoons parmesan cheese (to taste)
  • 8 count crescent rolls (bought Garlic Butter for extra flavor)


  1. Can use more or less of any ingredient in this recipe. Servings are large, but full of deliciousness!
  2. Set cream cheese out to soften.
  3. Mince the crab meat and onions.
  4. Mix crab meat, onions and cream cheese until mixture looks about equal.
  5. Add in powders, salt, parmesan, pepper and mix to taste.
  6. Unroll crescents. I left them in rectangle shape, where two of them were still connected. (This is why they were large.).
  7. Spoon mix onto one side of crescent and spread out about 1/4 from sides, end to end making thick as other crescent will fit.
  8. Remove other half of the two crescents and stretch lightly to ensure that it will cover mix on other crescent.
  9. Pinch around entire edge to "seal" the two together. Repeat for other 3 crescents.
  10. Fry until roll is completely cooked. My little deep fryer heats up to 400 degrees and they took about 3-5 minutes per side.

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