1 package Pillsbury crescent rolls (regular size)
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/4 teaspoon Worcestershire sauce
1 green onion, thinly sliced (I used about 2 tablespoons of finely minced red onion)
1 6-ounce can crab meat, drained
1 clove garlic, finely minced
Approximately 1 cup shredded mozzarella cheese, divided

Preheat oven to 375 degrees Fahrenheit.

In a small bowl, combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, onion, garlic and 1/2 cup mozzarella cheese. Gently fold in crab meat, and set aside.

Open crescent rolls, pinch seams together, and cut into 18 even squares.

Place crescent squares in a greased mini muffin pan, and gently press into the cups. Divide the filling between the crescent cups. Top each cup with a sprinkle of shredded mozzarella cheese.

Bake for 12 minutes, or until the cheese on top is nicely browned. Allow to cool in the pan for 5 minutes before removing.

Yield: 18 appetizers (I cut my dough a bit smaller and ended up with 24 appetizers per can of crescent rolls)