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Easy Crab Roll-Up
  • 1 package refrigerated crescent rolls (8)
  • 1 pound lump crab meat
  • cheese of your choice
  • onion salt
Separate rolls from 1 pkg. refrigerated crescent rolls; sprinkle each with a little onion salt. Drain 1 can lump crab meat; fill each roll with crab meat and bits of cheese of your choice. Roll up starting from wide end. Place on baking sheet (point side down). Bake in moderate oven (375 degrees) for 12 to 15 minutes. Makes 8. Serve with green salad for lunch
This recipe is credited to Miss Sue Lambden of Georgetown, DE and was the Junior Range Winner at the 1970 National Hard Crab Derby in Crisfield, MD.
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