Jessie's Crab Rangoon

• 8 ounces cream cheese
• 1 ounce imitation crabmeat (however more or less you'd like)
• 18 cup onion (To taste, white or green)
• 2 tablespoons garlic powder (to taste)
• 1 teaspoon garlic salt (to taste)
• 1 teaspoon onion powder (to taste)
• 12 teaspoon black pepper (to taste)
• 2 tablespoons parmesan cheese (to taste)
• 8 count crescent rolls (bought Garlic Butter for extra flavor)

1. Can use more or less of any ingredient in this recipe.
2. Servings are large, but full of deliciousness!
3. Set cream cheese out to soften.
4. Mince the crab meat and onions.
5. Mix crab meat, onions and cream cheese until mixture looks about equal.
6. Add in powders, salt, parmesan, pepper and mix to taste.
7. Unroll crescents.
8. I left them in rectangle shape, where two of them were still connected.
9. (This is why they were large.
10. ).
11. Spoon mix onto one side of crescent and spread out about 1/4 from sides, end to end making thick as other crescent will fit.
12. Remove other half of the two crescents and stretch lightly to ensure that it will cover mix on other crescent.
13. Pinch around entire edge to "seal" the two together.
14. Repeat for other 3 crescents.
15. Fry until roll is completely cooked.
16. My little deep fryer heats up to 400 degrees and they took about 3-5 minutes per side.

cream cheese, imitation crabmeat, onion, garlic, garlic salt, onion powder, black pepper, parmesan cheese, crescent rolls

Taken from www.food.com/recipe/jessies-crab-rangoon-261566 (may not work)