Recipes from Cajun Country :: Cajun Main Dish Seafood
Source: Serving Louisiana: Favorite Recipes of Family and Friends of the LSU Ag Center8 oz. cream cheese, softened
1/4 c. chopped green onions
1 (8-count) can crescent rolls
1 c. lump crabmeat
1 egg yolk, beaten
1/2 tsp. dillweed Combine the cream cheese and green onions in a bowl and mix well. Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the dough into an 8 x 11-in. rectangle. Spoon the crabmeat lengthwise down the center of the rectangle. Spread the cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the cream cheese mixture, slightly overlapping. Pin. the edges to seal. Arrange seam side down on the baking sheet. Brush the top lightly with the egg yolk and cut slits. Bake at 350 degrees fahrenheit for 20 to 22 mins. or until golden brown and flaky. Cut into 12 slices. Serve warm. Serves 12
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