Crab and Cream Cheese Bake

Source: Serving Louisiana: Favorite Recipes of Family and Friends of the LSU Ag Center

• Ready In: 35 mins
• Serves: 12

Ingredients

• 8  ounces cream cheese, softened
• 1⁄4 cup  chopped green onion
• 1⁄2 teaspoon dill weed
• 1 (8 count) can  crescent rolls
• 1  cup lump crabmeat
• 1  egg yolk, beaten

Directions

1. Combine the cream cheese, green onions and dill in a bowl and mix well.
2. Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the dough into an 8 x 11-inch rectangle. Spoon the crab meat lengthwise down the center of the rectangle. Spread the cream cheese mixture over the crab meat.
3. Fold the long edges of the rectangle over the cream cheese mixture, slightly overlapping. Pinch the edges to seal. Arrange seam side down on the baking sheet. Brush the top lightly with the egg yolk and cut slits.
4. Bake at 350 degrees F for 20 to 22 minutes or until golden brown and flaky.
5. Cut into 12 slices. Serve warm.