Crab Dip Croissant
Flaky croissants meet creamy, indulgent crab dip in this irresistible recipe that’s perfect for brunch, game day, or any occasion that calls for something decadently delicious. The rich, cheesy filling is packed with tender lump crab, sharp cheddar, and a hint of Old Bay, while a garlic butter glaze takes every bite over the top. Whether you’re serving these as an appetizer or savoring them as a meal, one thing’s for sure—you won’t be able to stop at just one.
Servings: 6
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!