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Crabbiest Turnovers
  • 1 small package pie crust mix
  • 4 Tablespoons cream
  • 1 Tablespoon vinegar
  • 2 Tablespoons butter or oleo
  • 1 1/2 teaspoon curry powder
  • 1 egg
  • 1/2 Tablespoon salt
  • 1/3 cup minced onion
  • 1 teaspoon horseradish
  • 1 pound claw crab meat
  • 2 Tablespoons tartar sauce
  • 1/2 teaspoon pepper
  • 1 small bottle olives
Work pastry according to directions on package using cream and vinegar for liquid. Shape in ball and chill while making filling. Melt butter in small saucepan; add curry powder, horseradish and onions and simmer, stirring once in a while for 5 minutes. Cool. Add crab meat, pepper, salt and tartar sauce and mix well. Divide dough in 2 equal parts. On pastry sheet, roll to 1/8 inch thickness. Cut out 2 1/2 inch circles. Put 1/2 teaspoon filling on one side of each circle. Brush edges with beaten egg; fold over and seal edges. Put on greased pan and brush with beaten egg. Cut a 3/4 inch diagonal slit on top of each turnover. Bake in hot oven at 400 degrees for 15 to 18 minutes. Insert olive slice in each turnover. Add parsley for decoration. Serves 6 people.
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