1 cup chopped imitation crabmeat or 1 can (6 ounces) crabmeat, drained, rinsed well, flaked and cartilage removed
1 egg yolk, lightly beaten
Directions:
On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and Debbie’s Dill or Lemon Dill Dip Mix until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab.
Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into 12 slices.
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