Creamy Crab Crescent Pie
This Creamy Crab Crescent Pie features a flaky crescent roll crust filled with a rich, creamy crab and cheese mixture, brightened with fresh herbs and lemon zest. It’s an easy, crowd-pleasing seafood dinner perfect for weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 can (8 oz) crescent roll dough
- 8 oz lump crab meat, well-drained
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 2 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional)
- 1 teaspoon lemon zest
- 1/2 teaspoon Old Bay seasoning (or Cajun blend)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- Extra parsley, lemon wedges (for serving, optional)
- Sprinkle of paprika (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the crescent dough and gently press it into a 9-inch pie dish, covering the bottom and sides. Pinch seams together to seal.
- In a medium bowl, combine softened cream cheese and sour cream. Beat until smooth (about 2 minutes).
- Add mozzarella cheese, green onions, parsley, lemon zest, Old Bay seasoning, salt, and pepper. Stir until evenly mixed.
- Gently fold in the lump crab meat with a spatula, being careful not to break up the chunks.
- Pour the filling into the prepared crust and smooth the top with a spatula. Leave a little room at the edges for the crust to puff up.
- If you have extra dough, lay it over the top and crimp the edges, or leave it open-faced.
- Brush the exposed dough with beaten egg for a glossy, golden finish.
- Place the pie dish on a baking sheet and bake for 28-33 minutes, or until the crust is deep golden brown and the filling bubbles at the edges. Tent with foil if the crust browns too quickly.
- Let the pie rest for 10-15 minutes before slicing to allow the filling to set.
- Garnish with extra parsley and serve with lemon wedges if desired. Slice into 6 pieces.
Notes
Drain crab meat thoroughly to avoid a watery filling. Use softened cream cheese and room-temperature sour cream for a smooth texture. Don’t skip the egg wash for a golden crust. For gluten-free, use gluten-free pastry dough. The pie can be made ahead and refrigerated before baking. Leftovers reheat best in the oven.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 17
- Saturated Fat: 8
- Carbohydrates: 24
- Fiber: 1
- Protein: 15
Keywords: crab pie, seafood dinner, crescent roll recipe, creamy crab, easy seafood pie, brunch, comfort food, potluck, holiday, weeknight dinner