Preheat and Prepare: First, preheat your oven to 190°C (170°C fan). Line a large baking tray with baking parchment to prevent the rolls from sticking.

Make the Crab Filling: In a medium mixing bowl, combine the softened cream cheese, grated cheddar, mayonnaise, lemon juice, Worcestershire sauce, onion powder, and garlic powder. Stir with a spatula until everything is smoothly incorporated.

Add the Final Filling Ingredients: Gently fold in the well-drained, flaked crab meat and the chopped fresh chives. Season with a pinch of salt and freshly ground black pepper. Be careful not to overmix; you want to keep some of the texture from the flaked crab.

Prepare the Crescent Dough: Unroll the crescent dough onto a clean work surface and separate it into 8 triangles along the perforated lines. If you're not familiar with it, crescent roll dough is a pre-made, laminated dough that's incredibly convenient.

Fill the Rolls: Place about a tablespoon of the crab and cheese mixture onto the wide end of each dough triangle. I find that using an ice cream scoop helps to portion the filling evenly. Don't be tempted to overfill them, as the filling can spill out during baking.

Roll and Shape: Starting from the wide end, gently roll up each triangle towards the pointed tip. Curve the ends slightly to create that classic crescent shape. Place the rolls on your prepared baking tray, leaving a little space between each one.

Apply the Egg Wash: Brush the tops of each roll with the beaten egg. This step is what gives them that beautiful, glossy, golden-brown finish, so don't skip it! If you like, you can sprinkle a little paprika or some sesame seeds on top now.

Bake to Perfection: Place the baking tray in the preheated oven and bake for 12-15 minutes, or until the pastry is puffed up, a deep golden brown, and the filling is hot and just beginning to bubble at the seams.

Cool and Serve: Let the crab cheese crescent rolls cool on the baking tray for 5 minutes before transferring them to a wire rack. They are best served warm.