A delightful appetizer featuring a creamy crab and cheese topping on a flaky crust.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Unroll the crescent roll dough and press it into a baking pan, covering the bottom and slightly up the sides to form a crust.
Use your fingers to gently press the dough evenly to avoid tearing.
Bake the crust in the preheated oven for 10 minutes until lightly golden.
Keep an eye on the crust to prevent over-baking.
In a mixing bowl, combine the mayonnaise, juice from the lemon, and black pepper. Mix until smooth.
Roll the lemon on the counter before juicing to extract more juice.
Add the crab meat, cheddar cheese, green onion, and parsley to the creamy mixture. Stir gently to combine.
Fold the ingredients gently to maintain the texture of the crab meat.
Spread the topping evenly over the pre-baked crust.
Use a spatula to spread the topping smoothly and evenly.
Bake in the oven for an additional 12-15 minutes until the cheese is melted and bubbly.
Let the dish bake until the edges are golden for extra crispiness.
Allow the dish to cool for 5 minutes, then cut into squares and serve.
Use a sharp knife to cut clean squares for a neat presentation.
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