2 (8 oz. ea.) pkgs. Philadelphia cream cheese, at room temp.
1 pkg. imitation crab meat (not the canned kind)
1 pkg. refrigerator crescent rolls (Pillsbury) OR
1 pkg. fresh mushrooms

Put imitation crab meat in bowl; separate into smaller pieces. Add cream cheese, use fork to fluff and mix thoroughly.

Put one to two tablespoons on top of unrolled crescent. Fold mixture into middle of crescent rolls and bake as instructed on crescent rolls. For best results, do not overheat; cream cheese will melt.

Mixture can be stuffed in mushroom caps. Remove the stem by just popping stem off the cap, do not use utensils, or mushroom cap can tear.

Bake at 350°F for fifteen minutes on ungreased cookie sheet.

Any mix leftovers can be beaten/whipped until fluffier, and kept as a dip. You can also add a little spinach and salt and pepper to the dip to give it a little something more.

Submitted by: Shoua