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  • 12servings
  • 40minutes
  • 144calories

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Nutrition Info . . .

NutrientsProteins
VitaminsB1, B2, B3, B6, B9, B12, H, C, P
MineralsZinc, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tube (8 ounces) refrigerated crescent rolls

  2. 2 packages (3 ounces each ) cream cheese, softened

  3. 1/3 cup chopped onion

  4. 1/2 teaspoon dill weed

  5. 1 cup imitation crabmeat or 1 can (6 ounces) lump crabmeat, drained

  6. 1 egg yolk, lightly beaten

Instructions Jump to Ingredients ↑

  1. Crab Crescent Loaf Recipe photo by Taste of Home 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 dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab.

  2. 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 slices. Yield: 1 loaf (12 slices).

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