4 ounces crab meat 4 teaspoons onion, finely chopped 1 tablespoon fresh parsley OR 1 teaspoon dried parsley 1 teaspoon fresh dill OR 1/3 teaspoon dried dill 4 ounces cream cheese, room temperature 1 pinch salt 1 pinch black pepper 2 packages crescent rolls
Mix crab meat, onion, parsley, and dill together. Blend in cream cheese.
Roll out crescent rolls and pinch perforations together. Cut into 3-inch circles using a biscuit cutter or glass.
Place approximately 1 tablespoon of mixture slightly below the center of the circle. Fold top of circle over to the bottom forming a half moon shape. With a fork, press the top and bottom edges together to crimp and seal the puffs.
Place on a baking sheet and bake in a preheated oven according to the directions on the crescent roll packaging. Allow to cool for several minutes before serving. Filling is HOT! Left-over puffs should be refrigerated.
To reheat, allow to warm to room temperature and place in a warm oven for about 5 to 10 minutes. Be careful not to burn.