These easy, creamy, and savory Crab Rangoon Eggrolls are the perfect appetizer or snack to share with family and friends. With fresh crabmeat and a tangy cream cheese filling, wrapped in buttery crescent rolls, they’ll be a hit at any gathering!
Ingredients:
2 (8 oz) packages crescent rolls
1 pound fresh crabmeat chunks, drained
1 (8 oz) package cream cheese, softened
1/3 cup cocktail sauce
Step-by-Step Instructions:
Preheat the oven:
Preheat your oven to 375°F (190°C) and butter two baking sheets to prevent sticking.
Prepare the dough:
Unroll the crescent dough and separate it into triangles. Gently roll or press each triangle to make them a bit larger—about half their original size. Lay the triangles out on your prepared baking sheets.
Make the filling:
Finely chop the drained crabmeat and add it to a mixing bowl. Stir in the softened cream cheese and cocktail sauce until everything is well blended and creamy.
Assemble the eggrolls:
Place a generous tablespoon of the crab mixture on the wide, long end of each crescent triangle. Pull the two bottom edges together over the filling and pinch to seal. Then, pull the tip of the triangle over the rest of the filling and pinch the seams closed to form a nice little pocket.
Bake:
Pop the eggrolls into your preheated oven and bake for 10-15 minutes, or until they’re golden brown and crispy. Let them cool for 5-10 minutes before serving.
Serve these delicious Crab Rangoon Eggrolls hot, and enjoy! 
They’re perfect for parties, potlucks, or any time you’re in the mood for a savory treat.
These crispy, creamy bites are sure to disappear quickly—better make an extra batch just in case! 