1 can (8 ounce size) refrigerated crescent rolls 8 ounces cream cheese, softened 1/2 cup sour cream 2 eggs 2 cans (6 oz size) crabmeat, drained, flaked 3/4 cup grated Parmesan cheese 8 green onions, finely chopped 1 dash salt and pepper
Heat oven to 350 F.
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. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper, mixing well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese.
Bake at 350 F for 35 to 40 minutes or until center is set and edges are golden brown.
Cool for 10 minutes. Cut into squares. Also good as appetizer.