Description
This Golden Garlic Butter Shrimp and Crab Crescent Ring is made with flaky crescent dough wrapped around a creamy seafood filling loaded with shrimp, lump crab, garlic, cream cheese, mozzarella, and Parmesan. Brushed with garlic butter and served with a bright lemon-garlic dip, it is perfect for parties, holidays, game days, or a cozy seafood appetizer.
Ingredients
1. 2 cans refrigerated crescent roll dough
2. 1 cup cooked shrimp, chopped into small bite-size pieces
3. 1 cup cooked lump crab meat, drained and checked for shell pieces
4. 4 ounces cream cheese, softened
5. 1/2 cup shredded mozzarella cheese
6. 1/4 cup grated Parmesan cheese
7. 2 garlic cloves, minced
8. 1 tablespoon fresh parsley, chopped
9. 1/2 teaspoon Old Bay seasoning or Cajun seasoning
10. Salt, to taste
11. Black pepper, to taste
12. 1 egg, beaten
13. 3 tablespoons garlic butter, melted, for brushing after baking
14. 1/2 cup plain Greek yogurt, for the lemon-garlic dip
15. 2 tablespoons butter, melted, for the lemon-garlic dip
16. Juice of 1/2 lemon, for the lemon-garlic dip
17. 1 teaspoon garlic powder, for the lemon-garlic dip
18. Pinch of salt, for the lemon-garlic dip
Instructions
1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Open the crescent roll dough and separate it into individual triangles.
3. Arrange the crescent triangles in a circle on the prepared baking sheet, overlapping the wide ends in the center and leaving the pointed ends facing outward. The dough should form a ring shape with an opening in the middle.
4. In a mixing bowl, combine the chopped cooked shrimp, lump crab meat, softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped parsley, Old Bay or Cajun seasoning, salt, and black pepper.
5. Mix until the seafood filling is creamy, evenly combined, and easy to spoon.
6. Spoon the seafood filling evenly around the inner circle of the crescent dough, placing it over the wide overlapping ends of the dough triangles.
7. Fold the pointed ends of the crescent dough over the seafood filling.
8. Tuck the dough points underneath the ring to help seal the filling inside and create a neat crescent ring shape.
9. Brush the top of the crescent ring evenly with the beaten egg.
10. Bake for 22 to 25 minutes, or until the crescent dough is puffed, flaky, and golden brown.
11. Remove the crescent ring from the oven and immediately brush the warm top with melted garlic butter.
12. Let the crescent ring rest for 5 minutes before slicing so the creamy seafood filling can set slightly.
13. While the ring rests, make the lemon-garlic dip. In a small bowl, whisk together the plain Greek yogurt, melted butter, lemon juice, garlic powder, and a pinch of salt until smooth.
14. Slice the warm crescent ring into portions and serve with the lemon-garlic dip on the side.
Notes
Let the cream cheese soften before mixing so the filling turns smooth and creamy.
Drain the crab meat well and pat the shrimp dry if needed. Extra moisture can make the crescent dough soft in the center.
For a spicier version, use Cajun seasoning and add a pinch of cayenne pepper or a few drops of hot sauce to the filling.
Let the ring rest for 5 minutes before slicing so the filling stays tucked inside each piece.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 450