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Crabby Snake Coils

Crabby Snake Coils
  • Prep 20 min
  • Total 40 min
  • Servings 16
Crabmeat and crescent dinner rolls coil up together to make these creative snakes that are perfect for a Halloween theme party or fun dinner.
July 27, 2010


  • 1/3 cup (75 mL) herb and garlic cream cheese
  • 1/3 cup (75 mL) chopped green onions
  • 1 can (120 g) crabmeat, drained
  • 1 can (8 crescents) Pillsbury* Original Cescents, or Pillsbury* Multigrain Crescents or Pillsbury* Reduced Fat Crescents
  • Pimento-stuffed green olives and roasted red bell pepper, if desired


  • 1
    Heat oven to 350ºF. Spray baking sheet with nonstick cooking spray. In small bowl, mix cheese, onions and crabmeat.
  • 2
    Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
  • 3
    Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Add green olives to each for head and bell pepper for tongue.
  • 4
    Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

  • Tip: Look for other flavors of spreadable cheese for a variation from the garlic-and-herbs variety.
  • Tip: These crab rolls can be assembled up to an hour ahead. Just wrap them in plastic and refrigerate until you're ready to cut and bake.

No nutrition information available for this recipe
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