Ingredients
Scale
- 1 can crescent roll dough
- 1 cup lump crab meat (drained and flaked)
- 1/2 cup cream cheese (softened)
- 1/4 cup shredded cheddar cheese
- 1/4 cup green onions (chopped)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the crab meat, cream cheese, cheddar cheese, green onions, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
- Unroll the crescent dough and separate it into triangles according to the package instructions.
- Place about a tablespoon of the crab mixture at the wide end of each triangle.
- Starting from the wide end, roll up the dough around the filling, pinching the edges to seal.
- Place the bombs on a baking sheet lined with parchment paper, leaving some space between each one.
- Brush the tops with beaten egg to give them a golden color.
- Bake for 12-15 minutes or until they are golden brown and puffed up.
- Remove from the oven and let them cool for a few minutes before serving.
- Prep Time: 15
- Cook Time: 15