PASTRY:

1 c. flour
1/2 tsp. salt
1/2 c. shortening
2-3 tbsp. cold water

CRABMEAT MIXTURE:

1/2 - 3/4 lb. lump crabmeat, all shells removed
2 (3 oz.) pkgs. cream cheese, softened
2 tsp. mayonnaise
2 eggs, separated
2 tbsp. finely chopped stuffed olives
1/4 tsp. dried dill weed
2 tsp. finely chopped onion
Dash Tabasco sauce
1/2 c. sesame seed

CHEESE SAUCE FOR TOPPING:

1 tbsp. flour
1 tbsp. butter
1 c. warm milk
1/2 c. shredded cheddar cheese
Salt

PASTRY: Mix flour and salt. Cut in shortening until size of peas. Add cold water in small amounts; use only enough to hold dough together. Wrap dough in waxed paper and chill for 10 to 15 minutes. Then roll on lightly floured board to 1/8" to 1/4" thickness. Cut circles with a diameter of about 3 1/2". Crabmeat mixture will be placed in these circles.

CRABMEAT MIXTURE: Combine cream cheese, mayonnaise, egg yolks, olives, dill weed, onion and Tabasco sauce in bowl. Blend well. Add lump crabmeat gently. Place some of the mixture on each pastry circle, then brush the edges with a little of the egg white. Fold dough over filling and press edges together. Seal by crimping with tines of a fork. Brush tops with remaining egg whites and sprinkle with sesame seed. Place crescents on cookie sheet and heat in a 350 degree oven for 5 to 10 minutes until brown on top.

CHEESE SAUCE: Melt butter; add flour to make a paste and then add milk. Cook and add cheddar cheese. Add salt and serve over crescents.

This recipe may be made ahead of time and frozen indefinitely.