Crab Rangoon Croissants
Flaky, buttery croissants stuffed with a rich and creamy Crab Rangoon filling, then brushed with garlic butter and baked until golden brown. These croissants bring the indulgent flavors of your favorite takeout appetizer into an irresistible, savory pastry. Serve them warm with sweet chili sauce for the perfect bite—just like that.
Why You’re Going to Love This Recipe
- A twist on a classic – All the flavors of Crab Rangoon in a warm, flaky croissant.
- Quick and easy – Ready in under 30 minutes with minimal prep.
- Perfect for any occasion – Serve as an appetizer, brunch dish, or indulgent snack.
- Irresistible texture – Buttery, crispy croissants with a creamy, cheesy filling.
Ingredients
Crab Rangoon Filling
- Cream cheese, softened
- Surimi seafood, finely chopped
- Mozzarella cheese, shredded
- Green onions, chopped
- Fresh parsley, chopped
- Onion powder
- Garlic, minced or powder
- Sugar
- Salt
- Black pepper
Garlic Butter
- Unsalted butter, melted
- Garlic, minced
- Salt
Assembly
- Croissants
- Sweet chili sauce, for serving
Instructions (WATCH HERE)
Make the Garlic Butter
In a small bowl, mix together melted butter, minced garlic, and salt. Set aside.
Prepare the Crab Rangoon Filling
In a mixing bowl, combine the cream cheese, Surimi seafood, shredded mozzarella, green onions, parsley, onion powder, garlic, sugar, salt, and black pepper. Stir until smooth and well combined. Transfer the filling to a piping bag.
TIP: No piping bag? Use a zip-top bag and snip the tip off one end.
Assemble and Bake
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make 4-5 shallow cuts across each croissant, careful not to slice all the way through.
- Pipe or spoon the filling into the slits, stuffing them generously.
- Brush the tops of the croissants with garlic butter.
- Bake for 10-12 minutes or until golden brown and warmed through.
- Once baked, brush with more garlic butter and sprinkle with fresh parsley or chives.
Storage & Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 300°F oven for 5-7 minutes or air fry at 325°F for 3-4 minutes until heated through.
Serve & Enjoy
Serve these warm, stuffed croissants with sweet chili sauce on the side for dipping. Whether you’re making them for brunch, a gathering, or just because—each bite is buttery, creamy, and completely irresistible.
Golden, Cheesy Crab Rangoon Croissants
Ingredients
- 4-6 croissants
- 1 cup sweet chili sauce
Crab Rangoon Filling
- 16 oz cream cheese softened
- 12 oz Surimi seafood finely chopped
- 2 ½ cups mozzarella cheese shredded
- ¼ cup green onions finely chopped
- 2 tbsp fresh parsley chopped
- 1 tsp onion powder
- 1 tsp garlic minced or powder
- ½ tsp sugar
- ½ tsp salt
- ½ tsp black pepper
Garlic Butter
- 5 tbsp unsalted butter melted
- 1 tsp garlic minced
- ¼ tsp salt
Instructions
Garlic Butter
- In a small bowl, combine the melted butter, minced garlic, and salt. Stir well to distribute the garlic evenly. Set aside for brushing later.
Crab Rangoon Filling
- In a mixing bowl, combine the softened cream cheese, chopped Surimi seafood, shredded mozzarella, green onions, parsley, onion powder, garlic, sugar, salt, and black pepper. Stir thoroughly until the mixture is well combined and smooth.
- Once fully mixed, transfer the filling to a piping bag for easy application.
- TIP: No piping bag? No problem! Simply transfer the mixture to a zip-top bag, push the filling toward one corner, and snip off the tip to create a makeshift piping bag.
Assemble
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the croissants: Using a sharp knife, make 4-5 shallow slits across the top of each croissant, being careful not to slice all the way through. These cuts will hold the filling.
- Fill the croissants: Pipe or spoon the Crab Rangoon Filling into the slits, ensuring each croissant is generously stuffed.
- Brush with garlic butter: Using a pastry brush, coat the tops of the stuffed croissants with the prepared garlic butter.
- Bake: Arrange the croissants on the prepared baking sheet and place them on the middle rack of the preheated oven. Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
- Final touch: Once baked, brush the croissants with the remaining garlic butter for extra flavor. Sprinkle with additional chopped parsley or chives for a fresh, vibrant finish.
Serve & Enjoy
- Serve warm with a side of sweet chili sauce for dipping. Enjoy immediately for the best texture and flavor!
Recipes to Try!
Here are some delectable croissant recipes that you might enjoy:
Cheesy Garlic Croissants
Golden, flaky croissants filled with a creamy cheese mixture infused with herbs and spices, offering a delightful twist on a classic pastry.
Bacon Jalapeño Croissants
Flaky croissants stuffed with a rich, creamy filling loaded with crispy bacon, gooey cheese, and a kick of jalapeño, brushed with garlicky butter and baked until golden brown.
Crab Dip Croissants
Buttery croissants filled with creamy crab dip, sharp cheddar, and Old Bay seasoning, creating a perfect balance of richness and spice.
Crispy Chicken Caesar Sandwich
Golden-fried chicken, homemade Caesar dressing, and buttery croissants come together in this irresistible Chicken Caesar Salad Croissant sandwich.
Crookie Bake
A decadent dessert combining baked croissants and raw chocolate chip cookie dough, baked together to create a rich, indulgent treat.
Each of these recipes offers a unique and flavorful way to enjoy croissants, whether you’re in the mood for a savory snack or a sweet indulgence.
The post Golden Cheesy Crab Rangoon Croissants first appeared on kingcooks.]]>
Crab Dip Croissants
Flaky croissants stuffed with rich, cheesy crab dip and brushed with garlic butter—these indulgent bites are perfect for brunch, game day, or any occasion that calls for something irresistibly delicious.
Why You’re Going to Love This Recipe
- Decadent and flavorful – Buttery croissants filled with creamy crab dip, sharp cheddar, and Old Bay seasoning create the perfect balance of richness and spice.
- Easy yet impressive – A simple recipe that looks and tastes like something from a high-end bakery.
- Perfect for any occasion – Serve these at brunch, as an appetizer, or as a show-stopping snack.
- Garlic butter magic – A golden, crispy finish with a garlicky glaze makes every bite even more irresistible.
How to Make Crab Dip Croissants (VIDEO)
Prepare the Garlic Butter
Mix together melted butter, minced garlic, and salt, then set it aside.
Make the Crab Dip Filling
Combine softened cream cheese, shredded cheeses, mayo, minced shallot, fresh herbs, Worcestershire sauce, garlic, Old Bay seasoning, and pepper. Fold in the lump crab meat gently to keep it intact. Transfer the mixture to a piping bag (or a ziplock bag with the tip cut off).
Stuff the Croissants
Make several shallow cuts across each croissant, ensuring you don’t slice all the way through. Pipe the crab dip filling into the openings, stuffing as much as possible.
Bake to Perfection
Brush the tops with garlic butter and place them on a parchment-lined baking sheet. Bake in a preheated oven until golden brown and warmed through.
Finish and Serve
Once out of the oven, brush with more garlic butter and sprinkle with fresh chives. Serve warm and enjoy!
Reheating Tips
- Oven – Warm in a low-temperature oven until heated through to maintain crispiness.
- Air Fryer – A quick blast at a low setting will revive the flakiness.
- Microwave – Use short intervals to prevent the croissants from becoming too soft.
Storage Suggestions
- Refrigerate – Store leftovers in an airtight container for a few days.
- Freeze – Wrap individually and freeze for a longer shelf life. Reheat in the oven for best results.
Crab Dip Croissant
Ingredients
- 6-8 croissants
Crab Dip Filling
- 16 oz cream cheese softened
- 8 oz lump crab meat
- 4 oz claw crab meat
- 1/2 cup mozzarella shredded
- 1/2 cup sharp white cheddar shredded
- 1/4 cup mayo
- 1/4 cup shallot minced
- 1 tbsp parsley freshly chopped
- 1 tbsp chives minced
- 1 tsp Worcestershire sauce
- 1 tsp garlic paste or minced
- 1 tsp old bay seasoning
- 1 tsp pepper
Garlic Butter
- 5 tbsp unsalted butter melted
- 1 tsp garlic minced
- 1/4 tsp salt
Garnish
- Chives minced
Instructions
Garlic Butter
- Mix together the ingredients listed under “Garlic Butter “and set aside.
Crab Dip Filling
- In a bowl add all the ingredients listed under “Crab Dip Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
- Once thoroughly mixed, transfer to a pipping bag and set aside.
- TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
Assemble
- Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
- Fill the openings in the croissants with the Crab Dip Filling to the best of your ability.
- Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
- Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
- Once baked, topped with remaining garlic butter and chives.
- Serve while warm and enjoy!
Welcome to a breakfast experience like no other! If you’re a fan of French toast and pound cake, this recipe will become your new morning favorite. Combining the rich, buttery goodness of pound cake with the classic flavors of French toast, this dish is perfect for special occasions or any time you want to treat yourself to something truly indulgent. Let’s dive into this delicious pound cake French toast recipe!
Why You’re Going to Love This Recipe
This Pound Cake French Toast is a game-changer for breakfast lovers. Here’s why you’ll absolutely adore it:
- Rich and Buttery: Using pound cake instead of traditional bread gives this French toast a dense, rich texture that’s simply irresistible.
- Flavorful Twist: The addition of orange and lemon zest in the batter adds a refreshing citrus note that perfectly complements the sweetness.
- Indulgent Toppings: Whipped caramel cream and maple butter take this dish to the next level of decadence, making every bite a heavenly experience.
- Versatile and Customizable: Top with your favorite fresh fruits—strawberries, blueberries, or even peaches—to add a burst of flavor and color.
- Perfect for Special Occasions: Whether it’s a weekend brunch, a holiday breakfast, or just a day you want to make special, this recipe is sure to impress.
Ingredients You’ll Need
For the Pound Cake French Toast:
- Butter pound cake loaf
- Fresh strawberries (or any other fresh fruit)
- Butter (for cooking)
For the French Toast Batter:
- Milk
- Large eggs
- Brown sugar
- Vanilla
- Orange zest
- Lemon zest
- Cinnamon
For the Caramel Whipped Cream:
- Heavy whipping cream (cold)
- Caramel
- Salt
For the Maple Butter:
- Maple syrup (cold)
- Butter (melted and cooled)
Instructions
Caramel Whipped Cream:
- In a bowl or stand mixer, combine the heavy whipping cream, caramel, and salt.
- Whisk until smooth and soft peaks form.
- Place in the fridge until you’re ready to serve.
Maple Butter:
- In a bowl, mix the maple syrup and melted butter until fully incorporated.
- Place in the fridge until ready to serve.
French Toast Batter:
- In a bowl, combine the milk, eggs, brown sugar, vanilla, orange zest, lemon zest, and cinnamon.
- Mix thoroughly and set aside.
Assemble:
- Cut the pound cake into slices.
- Dip each slice into the French toast batter, ensuring it’s completely covered.
- In a pan over medium heat, melt a couple tablespoons of butter.
- Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges, about 2-3 minutes per side.
- Stack a couple pieces on a plate, top with the caramel whipped cream, add fresh strawberries (or your fruit of choice), and drizzle with maple butter.
Serving Suggestions
Serve your Pound Cake French Toast warm, with an extra dollop of whipped caramel cream on the side. The combination of flavors—citrusy, sweet, and buttery—paired with the fresh burst of strawberries, creates a symphony of taste that will leave you craving more. This dish is perfect for weekend brunches, holiday breakfasts, or any day you want to start with a bit of luxury.
Final Thoughts
This Pound Cake French Toast is more than just a meal; it’s an experience. The crispy edges of the pound cake, the creamy, caramel-infused topping, and the freshness of the fruit all come together to create a dish that’s both comforting and decadent. Whether you’re making it for yourself or serving it to guests, it’s sure to impress and satisfy. Enjoy every bite!
Pound Cake French Toast
Ingredients
- 1 12 oz butter pound cake loaf
- 1 cup fresh strawberries or any other fresh fruit
- Butter for cooking
French Toast Batter
- 1/2 cup milk
- 2 large eggs
- 1 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp orange zest
- 1 tsp lemon zest
- 1/2 tsp cinnamon
Caramel Whipped Cream
- 1 cup heavy whipping cream cold
- 1/4 cup caramel
- 1/4 tsp salt
Maple Butter
- 1/4 cup maple syrup cold
- 3 tbsp butter melted and cooled
Instructions
Caramel Whipped Cream
- In a bowl or stand mixer, add all ingredients listed under “Caramel Whipped Cream.” Whisk until smooth and forms soft peaks. Place in the fridge until you’re ready to serve.
Maple Butter
- In a bowl add all ingredients listed under “Maple Butter” and mix until fully incorporated. Place in the fridge until ready to serve.
French Toast Batter
- In a bowl, add all ingredients listed under “French Toast Batter.” Mix thoroughly and set aside.
Assemble
- Cut the pound cake into slices and dip into the french toast batter making sure each piece is completely covered.
- Add a couple tablespoons of butter to a pan over medium heat. Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges. This should take about 2-3 minutes per side.
- Once cooked, stack a couple pieces on a plate, top with the caramel infused whipped cream, add the fresh fruit of your choice and drizzle on the maple butter. I used strawberries but you can use any fresh fruit and it will be amazing. Grab a fork and enjoy this experience!
Video
Berries and Cream Breakfast Bake
Ingredients
- 8 southern homestyle biscuits I used Pillsbury Grands
- 1 cup heavy cream
Blueberry Filling
- 2 cups blueberries fresh or frozen
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1/4 tsp nutmeg
Cream Cheese Drizzle
- 4 oz cream cheese softened
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Streusel Topping
- 1 1/2 cups flour
- 2/3 cup dark brown sugar
- 1/2 cup melted unsalted butter room temperature
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
Blueberry Filling
- In a pan over medium heat add all ingredients listed under “Blueberry Filling." While stirring constantly bring to a simmer. Allow to cook for 6-8 minutes.
- As the blueberries start to break down the sauce with thicken. Once thick, remove from heat and set aside.
Cream Cheese Drizzle
- In a bowl, add all ingredients listed under “Cream Cheese Drizzle” and mix until smooth and set aside.
Streusel Topping
- In a bowl, add all ingredients listed under “Streusel Topping” and using a fork mix together until it starts to clump together like wet sand. If it’s too wet, add in a little flour at a time until it meets the correct consistency.
Assemble
- Pop open the tube of biscuits, divide each biscuit into 4 equal pieces and spread out evenly at the bottom of a 6×9 baking dish.
- Pour the heavy cream over top, followed by half of the cream cheese drizzle then dollop the blueberry filling throughout.
- Sprinkle on the streusel topping, place in a 350F preheated oven uncovered and bake for 30 minutes.
- Once cooked, top with remaining cream cheese drizzle as soon as it comes out of the oven.
- Allow to cool 10-15 minutes before cutting into it to allow everything to settle into place.
- Enjoy!
Video
Let’s get started! First things first lets take a look at our ingredients:
Ingredients
It’s really simple and uses basic things that you most likely already have at home!
Basil Garlic Aioli
So let’s make that fancy spread 
Combine the mayo, basil, and garlic in a bowl and mix thoroughly. Add salt and fresh cracked pepper to taste.
See, that wasn’t hard at all! And the best part is that it taste amazing! Set aside and let the flavors marry while you get everything else ready.
Cooking Time
First, melt 2 tbsp. of butter in a large pan and toast both sides of the sourdough bread for a few minutes. Once golden brown, set aside. Next, take 2 slices of bacon and cut them in half. Cook until you reach desired doneness. Let the bacon rest on a plate lined with paper towel to absorb any excess oil. Doing so will keep your bacon nice and crispy! Finally, add a tbsp. of olive oil to a skillet and cook your eggs however you desire.
I love the look of a sunny side egg with a runny yolk… you just can’t beat that! An over-medium egg also works just fine, or you can also choose to use egg whites or scrambled eggs. You can customize each sandwich to everyone’s liking, so the possibilities are endless!
Time to Assemble
Spread the basil garlic aioli on one side of each of the toasted sourdough bread. Add the mixed greens first, then a couple of sliced tomatoes, bacon, and a fried egg.
You can also enjoy this sandwich open faced – either way, it’s amazing! This is almost too pretty to eat… lol, jk.
Thanks for stopping by! Drop a comment, let me know what you think. If you try a recipe, share your experience! I’d love to hear from you all!
Until the next recipe, Cook like a king!
Breakfast BLT
Ingredients
- 2 slices sourdough bread
- ½ cup mixed greens arugula, spinach and red leaf lettuce
- 2 slices of tomato
- 2 large eggs
- 2 strips uncured bacon cut in half
- Butter for cooking
- Olive oil for cooking
For the Basil Garlic Aioli
- 1/2 cup olive oil mayo
- 1 tbsp freshly chopped basil
- 1 tsp finely chopped garlic
- Salt and freshly cracked pepper to taste
Instructions
To make the Basil Garlic Aioli
- Combine mayo, basil, and chopped garlic to a bowl and mix thoroughly. Add salt and fresh cracked pepper to taste. Set aside and allow the flavors to incorporate.
- - Melt 2 tbsp. of butter in a large pan over medium heat. Toast the sliced sourdough bread for a few minutes on each side, until golden brown. Set aside.
- - Cut a couple of strips of bacon in half and cook until desired doneness. (Tip: Set aside on a paper towel to drain some of the oil away to make the bacon extra crispy)
- - In a skillet over medium heat, add 1 tbsp. of olive oil and cook eggs until desired doneness - If you want a runny yolk, sunny side up or over medium works best!
To assemble your Egg BLT
- - Spread the basil garlic aioli on one side of each of the toasted sourdough bread.
- - Add mixed greens, tomato slices, and bacon to bottom slice.
- - Top with a sunny-side up eggs.
- Enjoy!
Notes
*On Pinterest? Click the picture below to pin!*
Some tips to remember:
Use Butter
Butter helps keep the eggs creamy and adds to the final texture and flavor. Since this recipe doesn’t call for cream or milk you want to use butter instead of oils.
Go Non-Stick
Using non-stick makes life so much easier especially when making eggs. So, make sure you have a good non-stick skillet and spatula. The cooking gods will shine down on you with perfect eggs :).
Add-Ins
Don’t be afraid to throw any and everything into your eggs. From spinach to cooked bacon, or the kitchen sink, it all works lol. But seriously, add-ins are the best way to lift your eggs to another level of greatness. I love to use cooked bacon, tomatoes, spinach and top it all off with some sriracha hot sauce…yum!
last but least….
DO NOT OVERCOOK
You want light and fluffy eggs, not bouncy eggs. If they are dancing around in your skillet you’ve gone to far! To achieve that, you must be able to dedicate 3 minutes to your eggs while cooking. No distractions, no interruptions! Pay attention and show your eggs some love. The stirring process is key and will help you get your eggs to that creamy and fluffy consistency you know and love and find at your favorite breakfast and brunch spots.
Fluffy Scrambled Eggs
Ingredients
- 2 large eggs
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a skillet over low-medium heat, melt 2 tbsp of butter.
- Once small bubbles start to form, beat 2 large eggs with a pinch of salt and pour into your buttered skillet.
- Add-ins: At this point you can add anything additional your heart desires. Like, shredded cheese, spinach, cooked bacon, etc. the possibilities are endless!
- Stir with a non-stick spatula until large curds start to form and the eggs are fully cooked about 2-3 minutes.
- Tips: If you like larger curds use a large sweeping motion to stir while cooking, but if you like smaller curds, stir in a circular motion. Making smaller circles will help break up the curds while cooking. Don’t over cook your eggs! Egg is a protein and will continue to cook for a minute or two once plated, so remove from heat while the curds are still a bit loose.
- Remove from heat while the curds are still loose and stir one last time before plating.
- Top with fresh cracked pepper and serve immediately!
Enjoy! Drop a comment and share your experiences. Thanks for stopping by!
Don’t forget to checkout the other awesome breakfast recipes and tips!
The post Fluffy Scrambled Eggs first appeared on kingcooks.]]>By far, the best and most essential dish for brunch is of course, King’s French Toast! I love this stuff, this is the bees double knees! Of course, like everything else, this is an original recipe by yours truly and definitely hits the brunch spot every single time. French toast is simple and a great way to use up bread that you may not have plans for or thats been there for a couple days. But you can’t just use any old bread… You have to use a bread that can with stand your batter and hold up during cooking – I’ve found that challah bread works best! It’s a soft and beautiful bread that’s braided to give it a unique look and texture. It works perfect for french toast, especially if it’s a couple days old (it’ll hold more of that delicious batter). I’m lucky enough to live in walking distance to a bakery. It’s a gift and a curse, especially in the morning when you can smell the bread being baked. Its pure torture! Lol.
For this recipe, I wanted a refreshing cinnamon citrus batter. So, decided to add fresh orange zest, a bit of honey and vanilla extract to round out the eggy deliciousness of the batter. The orange zest really completes the dish. Every piece comes out fluffy and the flavors really hits you in layers. Now being that this is my french toast recipe, I wanted to taste that syrup and butter in every bite! Which lead me to creating the maple butter glaze. It’s simple and the recipe for that is included as well!
King's French Toast
Ingredients
- 8 slices of Challah bread
- 5 large eggs
- 1 cup of whole milk
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- 1 tbsp organic honey
- 1 tbsp fresh orange zest
- Unsalted butter for cooking
- Maple Butter Syrup
- 4 tbsp butter
- 1 cup maple syrup
Instructions
- To make the maple butter syrup, heat maple syrup and butter slowly over low heat. Once butter is melted remove from heat and set aside.
- In a large bowl combine eggs, milk, vanilla extract, cinnamon, honey, and orange zest. Whisk until fully incorporated.
- Melt two tbsp of unsalted butter in a large skillet over medium heat.
- Dip your Challah bread pieces into the egg mixture, coating each side evenly.
- Tip: The fresher the bread the less time it should spend in the egg batter. So if it’s fresh from the bakery just a quick dip; no more than a couple of seconds should do. If the bread is a couple days old about 3-5 seconds is more than enough time to soak up the batter.
- Once coated, cook the pieces for 2-3 mins on each side until golden brown. Adding butter to the skillet as needed to prevent burning.
- Plate and garish with fresh fruit, a drizzle of maple butter, and powdered sugar.
- Enjoy!
Notes
Fresh fruit
Powdered sugar
Now, go forth with these tools and create the best french toast you’ve ever had!
The post King’s French Toast first appeared on kingcooks.]]>