A delicious and visually stunning dish featuring a creamy filling of crab and shrimp wrapped in a golden crescent dough ring.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:8 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Seafood
Ingredients
Scale
1 tbsp butter
8 oz small shrimp, peeled, deveined, and finely chopped
8 oz lump crab meat, drained and picked over
3 cloves garlic, minced
8 oz cream cheese, softened
½ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp Old Bay seasoning
½ tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp black pepper
2 cans (8 oz each) refrigerated crescent roll dough
1 tbsp melted butter
½ tsp garlic powder
1 tbsp grated Parmesan cheese
Chopped parsley, for garnish
Instructions
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Cook the shrimp: Melt butter in a skillet over medium heat. Add the chopped shrimp and garlic. Cook for 2–3 minutes, just until the shrimp are cooked through. Remove from heat and let cool slightly.
Make the filling: In a large bowl, beat together the cream cheese and mayonnaise until smooth. Stir in mozzarella, Parmesan, parsley, Old Bay, lemon zest, lemon juice, and black pepper.
Gently fold in the cooked shrimp and crab meat. Avoid overmixing so the crab stays chunky.
Form the crescent ring: Separate the crescent dough into triangles. Arrange them in a circle on the prepared baking sheet, with the wide ends overlapping in the center and the pointed ends facing outward. Leave a small opening in the middle.
Spoon the seafood filling around the ring over the overlapping wide ends of the dough.
Fold the pointed ends of the crescent dough over the filling and tuck them underneath the center of the ring to seal.
Mix melted butter with garlic powder. Brush it over the exposed crescent dough and sprinkle with Parmesan.
Bake for 20–25 minutes, or until the crescent dough is puffed and deeply golden and the filling is hot.
Let the ring rest for 5 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
For an optional dipping sauce, mix ½ cup mayonnaise, 2 tbsp lemon juice, 1 tbsp Dijon mustard, and 1 tsp minced garlic.