Print Maryland crab and seafood recipes from
Crab Wedges
  • 2-8 ounce cans crescent dinner rolls
  • 1/2 pound fresh backfin or lump crabmeat (cartilage removed)
  • 2 tablespoons finely chopped green peppers
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay Seafood Seasoning
  • 1/8 teaspoon black pepper
  • 1/2 cup thick white sauce
Cut each roll in half, making 32 triangles. Combine all ingredients, mix well. Fill each triangle with one teaspoon of mix. Fold over to form triangle, moisten edge and secure by pressing together with fork. Lay on a cookie sheet. Bake in preheated 375 degree oven until golden brown, or approximately 20 minutes. Serve plain, with cocktail sauce or assorted dips.
Find us on Facebook