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Petite Crab Wedges
  • 2 - 8 oz. cans crescent dinner rolls
  • 1/2 lb. fresh backfin or lump crabmeat (cartilage removed)
  • 2 Tbsp. finely chopped green peppers
  • 1 Tbsp. finely chopped onion
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. Old Bay Seafood Seasoning
  • 1/8 tsp. or just a sprinkle black pepper
  • 1/2 c. thick white sauce
Cut each roll in half, making 32 triangles. Combine all ingredients, mix well. Fill each triangle with one tsp. of mix. Fold over to form triangle, moisten edge and secure by pressing together with fork. Lay on cookie sheet. Bake in preheated 375 degree oven until golden brown, approximately 20 minutes. Serve plain, with cocktail sauce or assorted dips.
This recipe is credited to Dorothy J. Moon of Oakland, MD and was the 2nd Place Winner of the 1992 Crab Cooking Contest (Appetizer Division) in Crisfield, MD.
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