Instructions: Preheat oven to 350 F. In a medium bowl, combine cream cheese, onions, and dill weed. Unroll crescent roll dough into a greased baking sheet, being careful not to separate dough into pieces. Press dough into an 8 x 11 inch rectangle. Spoon crabmeat lengthwise along center of dough. Spoon cream cheese mixture over crabmeat. Fold long edges of dough over cream cheese mixture, slightly overlapping edges, pinch edges together to seal. Place seam side down on baking sheet. Lightly brush top of dough with egg yolk. Cut slits in top of dough. Bake 20 to 22 minutes or until golden brown and flaky. Cut into 1 inch slices and serve warm.

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