A flaky, golden crescent ring filled with creamy garlic shrimp, sweet lump crab, and melted cheeses, then baked until crisp and served with a rich lemon garlic yogurt dip. This easy seafood appetizer is perfect for holidays, game days, potlucks, and family gatherings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
For the Seafood Crescent Ring
- 2 cans refrigerated crescent roll dough
- 1 cup cooked shrimp, chopped
- 1 cup cooked lump crab meat
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- ½ tsp Old Bay seasoning or Cajun seasoning
- Salt and black pepper, to taste
- 1 large egg, beaten
- 3 tbsp melted garlic butter
For the Creamy Lemon Garlic Dip
- ½ cup plain Greek yogurt
- 2 tbsp melted butter
- Juice of ½ lemon
- 1 tsp garlic powder
- Pinch of salt
Instructions
1. Prepare the Filling
In a large mixing bowl, combine the chopped shrimp, lump crab meat, cream cheese, mozzarella, Parmesan, garlic, parsley, Old Bay seasoning, salt, and black pepper. Stir until the filling is smooth, creamy, and evenly combined.
2. Assemble the Crescent Ring
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Separate the crescent dough into triangles. Arrange them in a circular sunburst pattern with the wide ends overlapping in the center and the pointed ends extending outward.
Evenly spoon the seafood filling around the overlapping section of the dough, forming a continuous ring.
3. Fold and Bake
Fold each pointed dough triangle over the filling and tuck the tips underneath the center to secure the ring.
Brush the entire pastry with the beaten egg.
Bake for 22–25 minutes, or until the crescent ring is golden brown and flaky.
Remove from the oven and immediately brush with the melted garlic butter for extra flavor and shine.
4. Make the Lemon Garlic Dip
While the ring bakes, whisk together the Greek yogurt, melted butter, lemon juice, garlic powder, and salt until smooth and creamy.
5. Serve
Transfer the warm seafood crescent ring to a serving platter. Place the lemon garlic dip in a small bowl in the center of the ring and garnish with extra chopped parsley if desired.
Serve immediately while the pastry is hot, flaky, and the filling is creamy.
Tips
- Drain the crab meat well before mixing to prevent a watery filling.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- For a low-carb option, spoon the seafood filling into large portobello mushroom caps and bake at 375°F (190°C) for 18–22 minutes, or until hot and bubbly.
- Leftovers can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven until warmed through.
