Cheesy Crab Squares
|Refrigerated crescent rolls||16 Ounce (2 Cans, 8 Ounce Each)|
|Salad dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Sharp cheddar cheese||2 Cup (32 tbs), shredded|
|Imitation crab meat||6 Ounce, chopped|
|Green onion||1⁄3 Cup (5.33 tbs), sliced|
|Parsley||1 Tablespoon, chopped|
Unroll dough into four rectangles.
Place in 15 x 10 x 1 jelly roll pan; press onto bottom and halfway up sides of pan to form crust.
Bake at 375 degrees for 10 minutes.
Combine salad dressing, juice and pepper.
Add cheese, crab meat, onions and parsley; mix lightly.
Spread over crust; continue baking 12-15 minutes or until cheese is melted.
Let stand 5 minutes; cut into squares.
Make ahead: Prepare crust as directed; cool; cover tightly.
Combine crab meat mixture as directed; cover, and chill.
Spread crab meat mixture over crust just before baking.
Bake at 350 degrees for 15 minutes or until cheese is melted.