Crab and Broccoli Braid

By draingal

Brushing with egg white before putting in oven gives the final product a very shiny look which makes the dish presentable and appealing.

Ingredients

• 2 Cups Canned Phillips Crabmeat
• 1 Cup Chopped Broccoli
• 1/2 Cup Chopped Red bell Pepper
• 1 Cup Sharp Cheddar Cheese, shredded
• 1/2 Clove Garlic, pressed
• 1/2 Cup Mayonnaise
• 2 tsp. All-Purpose dill mix or 1 tsp. dried dill weed
• 1/4 tsp. Salt
• 2 Pkgs. Refrigerated crescent rolls
• 1 Egg white, slightly beaten
• 2 Tbsp. Slivered Almonds

Preparation

Step 1

Preheat oven to 350 degree
Chop crab & broccoli. Add bell pepper and cheese
Press garlic over vegetable mixture. Add mayonnaise, dill mix and salt. Mix Well.
Unroll one package of crescent dough. Do not separate. Arrange longest sides of dough across width of 12X15 rectangle baking stone.
On longest sides of baking stone cut 3" slits in dough, 1 1/2" apart. There will be six inches in the center for filling. Spread the filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in the center twisting each strip one turn continue alternating strips to form a braid. tuck ends up to form a rim at the end of braid. Brush egg white over dough, sprinkle with almonds.
bake 25-28 minutes, or until golden brown.