Directions

1. Remove crabmeat from shell. Melt butter in a large skillet over medium heat. Add bell peppers and onion; sauté 3 minutes.
2. Beat 12 eggs in a medium bowl; season with salt and pepper to taste. Add eggs to skillet with vegetables; cook until almost set, stirring often. Remove from heat. Stir in cream cheese and crabmeat; refrigerate 15 minutes.
3. Preheat oven to 400°F. On a lightly floured surface, roll pastry into 2 10"x12" rectangles. Transfer to a parchment paper-lined baking sheet. Spoon half the egg filling along the center of 1 pastry. Repeat with remaining pastry and egg filling.
4. Beat remaining egg with 1 tablespoon water. Fold up sides of each pastry to enclose filling; brush beaten egg on top of pastry. Press edges together to seal along top and on ends. Sprinkle with Parmesan. Bake 20 minutes or until golden. Cool 5 minutes before slicing.