Crab Crescent Loaf

Crab Crescent Loaf

Edited on Jan 08, 2010

Crescent rolls made into a loaf with a cream cheese/crab meat filling.


1 tube(8 oz) refrigerated Crescent rolls
2 packages (3 oz each) cream cheese, soften
1/3 cup onion...chopped
1/2 teaspoon dill weed
1 cup of chopped imitation crabmeat or 1 can (6 oz) crabmeat, flakes, drained and cartilage removed
1 egg yolk, lightly beaten.


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 the dough to within 1/2" of edges. Top with crab.

fold dough over filling:pinching seam to seal. Brush top with egg yolk. Bake 375 for 18-22 minutes or until golden brown. Cut into slices

Not a NESTLÉ®-tested recipe.

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