A delightful and savory Golden Garlic Butter Shrimp and Crab Crescent Ring, perfect for gatherings and special occasions.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:8 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Seafood
Ingredients
Scale
2 (8 oz) cans refrigerated crescent roll dough
1 large egg
1 tbsp water
8 oz (225 g) medium shrimp, peeled, deveined, and chopped
8 oz (225 g) lump crab meat, picked over for shells
2 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
4 oz (115 g) cream cheese, softened
¼ cup mayonnaise
½ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 tsp Old Bay seasoning
½ tsp smoked paprika
½ tsp onion powder
¼ tsp black pepper
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp chopped fresh parsley
2 green onions, thinly sliced
3 tbsp unsalted butter, melted (for topping)
2 cloves garlic, minced (for topping)
1 tbsp chopped parsley (for topping)
2 tbsp grated Parmesan cheese (for topping)
Fresh parsley (optional garnish)
Lemon wedges (optional garnish)
Extra grated Parmesan (optional garnish)
Instructions
Prepare the Filling: Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the chopped shrimp and cook for 2–3 minutes, just until pink. Remove from the heat and allow to cool slightly. In a large bowl, combine cream cheese, mayonnaise, mozzarella, Parmesan, Old Bay seasoning, smoked paprika, onion powder, black pepper, lemon juice, lemon zest, parsley, and green onions. Fold in the cooked shrimp and lump crab meat gently to keep the crab in large pieces.
Assemble the Crescent Ring: Preheat the oven to 375°F (190°C). Line a large baking sheet or pizza pan with parchment paper. Arrange the crescent dough triangles in a circle, overlapping the wide ends in the center and pointing the narrow tips outward, creating a sunburst shape. Spoon the seafood filling evenly over the wide ends of the dough. Fold each pointed end over the filling and tuck it underneath to form a ring, leaving a small opening in the center.
Egg Wash: Whisk together the egg and water. Brush the entire crescent ring with the egg wash.
Bake: Bake for 25–30 minutes, or until the crescent dough is puffed and deep golden brown.
Garlic Butter Finish: While the ring bakes, combine the melted butter, garlic, parsley, and Parmesan cheese. As soon as the ring comes out of the oven, brush it generously with the garlic butter mixture.
Serve: Allow the crescent ring to cool for 5–10 minutes before slicing.
Notes
For a spicier kick, add a pinch of cayenne pepper to the filling.
Ensure the crab meat is picked over thoroughly to avoid any shell pieces.
This dish can be served as an appetizer or a main course.