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Crisfield Crab Roll
  • 1 package pie crust mix
  • 1 tablespoon butter
  • 1 pound backfin crab meat
  • salt and pepper to taste
  • 1/2 teaspoon celery seed
Prepare pie crust mix according to directions on package. Roll out thinly. Sprinkle on crab meat, celery seed and butter cut into little pieces. Add salt and pepper. Roll as in jelly roll; cut into thin slices. Bake until crust browns.
This recipe is credited to Ms. Dixie Bounds and was the Third Place Junior Range Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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