Cheesy Shrimp Crab Crescent Ring (Print Format)
Golden baked crescent ring with shrimp, crab, and sharp cheeses ready in minutes for elegant gatherings.
# Ingredients:
→ Dough
01 -
2 cans refrigerated crescent roll dough
→ Seafood Filling
02 -
450 g large shrimp, thawed, peeled, and deveined
03 -
225 g lump crab meat, drained
→ Cheese and Seasoning
04 -
225 g cream cheese, softened
05 -
100 g sharp cheddar cheese, shredded
06 -
50 g Parmesan cheese, finely grated
07 -
2 cloves garlic, minced
08 -
1 tablespoon fresh lemon zest
09 -
2 teaspoons Old Bay seasoning
10 -
0.5 teaspoon kosher salt
11 -
0.25 teaspoon ground black pepper
12 -
2 green onions, finely chopped
→ Finishing
13 -
1 large egg, beaten for egg wash
# Steps:
01 -
Preheat the oven to 190°C and line a baking sheet with parchment paper.
02 -
Unroll the crescent dough onto the prepared baking sheet, arranging into a ring and sealing perforations to create a continuous base.
03 -
In a mixing bowl, combine cream cheese, cheddar, Parmesan, garlic, lemon zest, Old Bay seasoning, salt, and black pepper until smooth and well incorporated.
04 -
Gently fold the shrimp and crab meat into the cheese mixture, ensuring even distribution without breaking the seafood.
05 -
Spread the filling along the center of the dough, leaving a 5 cm border on both sides. Cut diagonal strips along the edges and alternately fold them over the filling to form a braided ring.
06 -
Brush the entire surface of the dough evenly with the beaten egg to promote a golden finish.
07 -
Bake for 20 to 25 minutes until the crust is golden brown and the filling is heated through.
08 -
Allow the ring to rest for 3 to 5 minutes, then garnish with chopped green onions, slice, and serve warm.
# Tips:
01 -
Ensure shrimp are fully thawed and patted dry to prevent excess moisture in the filling.
02 -
The dish can be assembled up to 12 hours in advance and refrigerated; extend baking time slightly if chilled.
03 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.