Ingredients
1 package (8 ounces) cream cheese, softened2 teaspoons mayonnaise1-1/2 teaspoons Dijon mustard1-1/2 cups shredded Colby-Monterey Jack cheese3/4 cup shredded carrot (about 1 medium)1/4 cup finely chopped celery2 green onions, chopped1 garlic clove, minced1 can (6 ounces) lump crabmeat, drained2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
Preparation
Preheat oven to 375°. In a large bowl, beat cream cheese, mayonnaise and mustard until blended. Stir in cheese, carrot, celery, green onions and garlic. Gently fold in crab.
Unroll crescent dough and roll into a 12-1/2x10-in. rectangle. Cut each sheet into twenty 2-1/2-in. squares.
Spoon a heaping teaspoonful of cream cheese mixture diagonally over half of each square to within 1/2 in. of edges. Fold 1 corner of dough over filling to the opposite corner, forming a triangle. Pinch seams to seal; press edges with a fork. Place on ungreased baking sheets. Bake until golden brown, 8-10 minutes.
