Crab-Filled Crescent Wontons

Prep Time: 20 min
Total Time: 35 min
Servings: 24

These Asian-inspired appetizers start with flaky crescent roll pastry wrapped around a quick cream cheese and crab filling.


  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents
  • 1/3 cup (75 mL) cream cheese, softened
  • 3/4 cup (175 mL) chopped cooked crabmeat
  • 1 tbsp (15 mL) chopped green onion
  • 1/8 to 1/4 tsp (.5 to 1 mL) ground red pepper (cayenne)
  • 1 egg white, beaten


  1. Heat oven to 375ºF. Spray baking sheet with nonstick cooking spray. Unroll dough on work surface. Pinch seams to seal; cut into 6 rows by 4 rows to make 24 squares.
  2. In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on baking sheet. Brush with egg white. Repeat with remaining squares and filling.
  3. Bake 10 to 15 minutes or until golden brown. Remove from baking sheet. Serve warm.

Expert Tips

  • Ground red pepper, or cayenne pepper, nicely spices these wontons. Add more, if you like.