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!
