Ring of Crab

Ingredients:
• 1 pound backfin crab meat
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 sprigs fresh parsley, snipped
• 1 tablespoon green onion, sliced thinly
• 1/2 cup shredded Swiss cheese
• 1 tablespoon chopped red bell pepper
• 1 tablespoon coconut
• 1 teaspoon Old Bay Dash O'Lemon
• 2 8-oz packages of refrigerated crescent rolls

Preparation Instructions:

Preheat oven to 375 degrees. Mix all ingredients except crab meat, then add crab meat. Unroll crescent dough and separate into 16 triangles. Arrange triangles on a cookie sheet or pizza pan forming a circle. Make sure there is a circle opening in the middle. Spoon crab mixture into middle of dough, forming a circle. Fold dough over crab mixture towards middle, pressing down on the dough around circle opening, sealing dough. Make sure crab mixture is covered by dough ring. Bake 20-25 minutes or until deep golden brown. If desired, sprinkle additional cheese on top after ring is removed from oven. Slice into desired thickness.

» The preceeding recipe took first place honors in the main dish division of the 1998 National Hard Crab Derby in Crisfield, Maryland.

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