1 (8 oz) can refrigerated crescent roll dough

1 cup cooked crab meat, chopped (fresh, canned, or imitation)

4 oz cream cheese, softened

2 tablespoons mayonnaise

2 green onions, finely chopped

1 teaspoon Old Bay seasoning or any seafood seasoning

½ cup shredded mozzarella or cheddar cheese

Salt and pepper to taste

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Preheat oven to 375°F (190°C).
Unroll crescent roll dough and separate into triangles.
In a medium bowl, mix crab meat, cream cheese, mayonnaise, green onions, Old Bay seasoning, shredded cheese, salt, and pepper until combined.
Spoon crab mixture onto the wide end of each crescent triangle.
Roll each triangle from the wide end to the point, sealing edges carefully.
Place rolls on an ungreased baking sheet, spaced evenly.
Bake 12-15 minutes until golden brown and cooked through.
Let cool slightly before serving.

Use fresh or canned crab meat; thaw frozen crab fully before use.

Don’t overfill crescents to avoid leaking.

Variations: substitute crab with shrimp or lobster, add hot sauce or jalapeños for spice, try different cheeses, or add fresh herbs.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep crispy.

Freeze unbaked bites on a sheet, then store in freezer bags; bake from frozen with extra time.