Super Easy Crab Pie

I used to make crab pockets, which involved stuffing crescent rolls and lots of oozing, and just annoying things in general. So this time I tried something a little bit different. Hope you enjoy! 

I started by layering the bottom of a pie pan with crescent rolls. I'm glad I used a glass pan, because it allowed me to see when the bottom crust was done so there was no guess work on the timing.

Then I chopped up the crab meat and mixed it with the cream cheese. It's up to you how small you want to chop it. I personally prefer large chunks.

Pour the crab mixture in the pie pan and spread evenly.

Then sprinkle shredded cheese over top of it. Colby jack is my all time favor shredded cheese, but you can use sharp cheddar as well depending on your preference.

Now we're ready to bake!

Ta-da!

Super Easy Crab Pie

Tube of crescent roll dough

8oz crab meat or imitation crab meat (chopped)

8 oz cream (cheese softened)

1/4 cup shredded colby jack cheese

Preheat the oven to 375 degrees. Using non-stick spray, lightly coat an 8 inch round pie pan.

Lay unrolled crescent rolls in the bottom of the pan and press flate, forming one solid layer of dough with no empty spaces. In a bowl, mix crab meat and cream cheese. Spread the crab mixture evenly over the dough. Spread shredded cheese on top.

Bake in the oven 13-15 mins or until cheese on top starts to brown.

Enjoy!