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Crisfield Crab Roll
A crab meat and pie crust crab appetizer recipe
Credited to Ms. Dixie Bounds
This recipe was the Third Place Junior Division Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
- 1 package pie crust mix
- 1 tablespoon butter
- 1 pound backfin crab meat
- salt and pepper to taste
- ½ teaspoon celery seed
Prepare the pie crust mix according to the directions on the package.
Roll out thinly. Sprinkle on the crab meat, celery seed and butter cut into little pieces.
Add salt and pepper.
Roll like a jelly roll. Cut into thin slices, and bake until the crusts brown.