Tidewater Crab Rolls

Another great recipe adpated from the cookbook, “Tidewater on the Half Shell“.  These are easy and delicious!

Tidewater Crab Rolls


  • 01 – 08 oz. refrigerated crescent rolls
  • 04 slices Swiss cheese
  • 08 oz. backfin crabmeat
  • 02 Tbsp. mayonnaise
  • 1/4 tsp. salt
  • 01 Tbsp. butter
  • 01 C sour cream
  • 01 tsp. curry powder
  • paprika to top


Preheat oven to 375 degrees.
Separate crescent rolls and place 1/2 slice Swiss cheese on each.
Combine remaining ingredients.
Spoon onto dough and roll up.
Bake at 375 degrees 12 – 15 minutes or until browned.

Melt butter in small pan.
Add sour cream and curry powder.
Heat, but do not boil.

When rolls are done, sprinkle with some shredded Swiss, pour sauce over top and garnish with paprika.



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