Mimi's Recipe Board

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This comes from the annual 52nd Hard Crab Derby in Crisfield, Maryland. It was chosen as the 1st place
winner in the main dish division of the 1998 crab cooking contest.

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

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.
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