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Crab Quiche Squares

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 57421

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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.

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Nutritional data has not been calculated yet.

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