homecook
New member
1 can refrigerated crescent rolls
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
2 cans crabmeat, drained, flaked (6 oz each)
3/4 cup grated Parmesan cheese
8 green onions, finely chopped
1 clove garlic, minced
1 dash salt and pepper
Heat oven to 350ºF. Unroll dough into 2 long rectangles. Place in
ungreased 13x9 inch pan; press over bottom to form crust and press
perforations to seal. Beat cream cheese in medium bowl until light and
fluffy. Add sour cream and eggs, beating well. Fold in crabmeat, 1/2 cup of
the cheese, onions, garlic, salt and pepper, mixing well. Spoon and spread over
dough in pan. Sprinkle with remaining 1/4 cup cheese. Bake at 350ºF for
25 to 30 minutes or until center is set and edges are golden brown.
Cool for 10 minutes. Cut into squares.
Barb
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
2 cans crabmeat, drained, flaked (6 oz each)
3/4 cup grated Parmesan cheese
8 green onions, finely chopped
1 clove garlic, minced
1 dash salt and pepper
Heat oven to 350ºF. Unroll dough into 2 long rectangles. Place in
ungreased 13x9 inch pan; press over bottom to form crust and press
perforations to seal. Beat cream cheese in medium bowl until light and
fluffy. Add sour cream and eggs, beating well. Fold in crabmeat, 1/2 cup of
the cheese, onions, garlic, salt and pepper, mixing well. Spoon and spread over
dough in pan. Sprinkle with remaining 1/4 cup cheese. Bake at 350ºF for
25 to 30 minutes or until center is set and edges are golden brown.
Cool for 10 minutes. Cut into squares.
Barb
