{"id":1460,"date":"2024-11-01T03:48:48","date_gmt":"2024-11-01T03:48:48","guid":{"rendered":"https:\/\/boodiz.com\/?p=1460"},"modified":"2024-11-01T03:48:49","modified_gmt":"2024-11-01T03:48:49","slug":"crab-rangoon-eggrolls","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1460","title":{"rendered":"Crab Rangoon Eggrolls"},"content":{"rendered":"\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

2 (8 oz) packages crescent rolls
1 pound fresh crabmeat chunks, drained
1 package (8 oz) cream cheese, softened
1\/3 cup cocktail sauce<\/p>\n\n\n\n

Step-by-Step Instructions:<\/strong><\/p>\n\n\n\n

Preheat Oven: Set the oven temperature to 375\u00b0F, or 190\u00b0C. Line two baking sheets with butter.
Prepare Dough: Divide the crescent dough into triangles after unrolling it. The triangles can be rolled or pressed to reduce their size by roughly half. Place the triangles on the baking sheets that have been prepared.<\/p>\n\n\n\n

Prepare the filling by chopping the crabmeat finely and putting it in a big mixing bowl. Stir in the cocktail sauce and cream cheese until combined.
Assemble Eggrolls: Place a tablespoon of the crab mixture on the long side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull the remaining tip of the triangle forward to cover the remaining crab mixture and pinch the seams to close.<\/p>\n\n\n\n

Bake: Bake in the preheated oven until the crab puffs are golden brown, about 10 to 15 minutes. Let cool for 5 to 10 minutes before serving.
Enjoy these scrumptious Crab Rangoon Eggrolls with friends and family! Perfect for any occasion.<\/p>\n\n\n