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

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make 4-5 shallow cuts across each croissant, careful not to slice all the way through.
3. Pipe or spoon the filling into the slits, stuffing them generously.
4. Brush the tops of the croissants with garlic butter.
5. Bake for 10-12 minutes or until golden brown and warmed through.
6. 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.

Print

Golden, Cheesy Crab Rangoon Croissants

Golden, buttery croissants meet the irresistible flavors of classic crab Rangoon in this indulgent twist on a takeout favorite. Flaky pastry envelopes a rich, creamy filling packed with tender surimi seafood, melty mozzarella, and a hint of fresh herbs and spices. Each bite is a perfect balance of crisp, cheesy, and savory—ideal for brunch, appetizers, or a decadent snack.

Course Appetizer, brunch, sandwiches

Cuisine American, Asian

Keyword crab rangoon, croissants

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Author kingcooks

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.

Pair them with a creamy sweet chili sauce, and you’ve got a flavor-packed treat that’s crunchy, creamy, and just the right amount of tangy. Perfect for parties, game days, or whenever you’re craving a fun twist on classic comfort food.

Why You’re Going to Love This Recipe

• Perfectly crispy and creamy: Each bite combines the crunch of golden breading with a luscious, cheesy crab filling.

• Party-ready: Make these ahead of time and fry or air fry them just before serving.

• Versatile cooking options: Whether you prefer deep-frying or air frying, these sticks come out perfectly every time.

• Dipping heaven: The creamy sweet chili sauce adds a sweet, tangy, and slightly spicy kick that pairs beautifully with the filling.

Ingredients

For the Crab Rangoon Filling

A combination of chopped crab delights, cream cheese, shredded mozzarella, green onion, parsley, and seasonings creates the ultimate creamy filling.

For the Breading

Seasoned panko breadcrumbs add the perfect crunch.

For the Egg Wash

The egg wash ensures the breadcrumbs adhere firmly to each stick.

For the Creamy Sweet Chili Sauce

A tangy, creamy blend of sweet chili sauce, mayo, and soy sauce makes the ideal dipping sauce.

Instructions

Make the Crab Rangoon Filling

1. In a large bowl, mix all the filling ingredients until thoroughly combined.

2. Spread the mixture evenly on a parchment-lined sheet pan.

3. Freeze for at least two hours, or until firm enough to cut into sticks.

Make the Sweet Chili Sauce

1. Stir together all sauce ingredients until smooth.

2. Cover and refrigerate until ready to serve.

Bread the Mozzarella Sticks

1. In one bowl, mix the breadcrumbs with seasonings. In another, whisk the egg wash ingredients.

2. Once the filling is firm, cut it into sticks.

3. Dip each stick into the egg wash, coat with breadcrumbs, repeat the egg wash, and finish with a final breadcrumb coating.

Deep Fry Instructions

1. Heat oil to 350°F in a large pot.

2. Fry the sticks in batches for 4–5 minutes, or until golden brown and crispy.

3. Serve immediately with the sweet chili sauce.

Air Fryer Instructions

1. Preheat the air fryer to 375°F.

2. Spray the breaded sticks lightly with cooking oil.

3. Air fry in a single layer for 8–10 minutes, flipping halfway through, until crispy and golden.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to retain crispiness.

• Freeze: After breading, place the sticks on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months.

• Cook from frozen: Deep fry for 6–7 minutes or air fry at 375°F for 10–12 minutes, flipping halfway through.

These Crab Rangoon Mozzarella Sticks are a guaranteed crowd-pleaser! Crispy, cheesy, and filled with savory crab goodness, they’ll leave everyone reaching for more. Whether you deep fry, air fry, or prep them ahead, one thing’s for sure—these sticks won’t last long!