Maryland Crab and Cream Cheese Bake

Maryland Crab and Cream Cheese Bake

Ingredients:

8 ounces cream cheese, softened

1/4 cup chopped green onions

1 (8-count) can crescent rolls

1 cup lump crabmeat

1 egg yolk, beaten

1/2 teaspoon dill

Directions:

Combine the cream cheese and green onions in a bowl and mix well. 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 crabmeat lengthwise down the center of the rectangle.

Spread the cream cheese mixture over the crabmeat. 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.

Bake at 350 degrees F for 20 to 22 minutes or until golden brown and flaky. Cut into 12 slices. Serve warm.

Serves 12.

Chesapeake Bay Crab Meat Shells

Chesapeake Bay Crab Meat Shells

Ingredients:

1 pound lump crab meat

2 slices bread, trimmed and crumbled

1 cup mayonnaise

1 tablespoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

Dash of Tabasco sauce, or more

Cracker crumbs

Butter

Lemon wedges

Chopped fresh parsley


Directions:

Combine first 7 ingredients and fill greased seafood shells. Top with cracker crumbs and dot with butter.

Heat in a 350 degrees F oven for 30 minutes. Serve each with a lemon wedge and sprinkle with parsley.

Serves 4.