Ingredients:

  • 225g small shrimp, peeled, deveined, and roughly chopped
  • 225g lump crab meat, shredded
  • 225g full-fat cream cheese, softened
  • 115g sharp white cheddar cheese, shredded
  • 30g green onions, finely sliced
  • 2 cloves garlic, minced
  • 5ml Old Bay seasoning
  • 2ml lemon zest
  • 1 pinch smoked paprika
  • 452g crescent roll dough (2 cans of 226g each)
  • 1 large egg
  • 15ml water
  • 5g dried parsley

Instructions:

  1. Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, green onions, minced garlic, Old Bay seasoning, lemon zest, and smoked paprika. Stir until smooth and emulsified.
  3. Gently fold the chopped shrimp and shredded crab into the cheese mixture until evenly distributed.
  4. Unroll the crescent dough and separate into triangles. On the prepared baking sheet, arrange the triangles in a circle with the wide bases overlapping in the center and the points facing outward, resembling a sunburst.
  5. Spoon the seafood filling evenly onto the wide part of the dough ring.
  6. Bring the points of the triangles over the filling and tuck them under the inner edge of the ring to secure.
  7. Whisk the egg and water together to create a glaze. Brush the dough generously with the egg wash and sprinkle with dried parsley.
  8. Bake for 20 minutes or until the pastry is a deep mahogany gold and the filling is bubbling. Let stand for 5 minutes before slicing into 8 portions.