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Crab 'n' Cheese Spirals Recipe

Crab 'n' Cheese Spirals Recipe

These pretty pinwheels are loaded with cheese, imitation crabmeat and black olives. Using refrigerated crescent rolls is so convenient.—Lisa Harke, Old Monroe, Missouri
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:30 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups chopped imitation crabmeat
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1/4 cup minced chives
  • 3 tubes (8 ounces each) refrigerated crescent rolls
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded Parmesan cheese


  • 1. In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
  • 2. Spread with 1 cup cream cheese mixture; sprinkle with 1/4 cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  • 3. Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat with remaining crescent dough, cream cheese mixture and cheeses.
  • 4. Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts

1 each: 173 calories, 12g fat (5g saturated fat), 21mg cholesterol, 368mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 5g protein.

Reviews for Crab 'n' Cheese Spirals

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cast_iron_king User ID: 1236761 131276
Reviewed Jan. 6, 2014

"Very nice, easy recipe, packed with great flavor! Like the other reviewer, I omitted the olives, substituting chopped green onion instead. Make sure you make plenty because these went fast! I recommend using parchment paper instead of just greasing your baking sheet. Any filled and rolled recipe like this will have a tendency to leak out the bottom while baking. Parchment paper keeps everything deliciously intact and makes for easy clean up!"

paul3303 User ID: 1713232 97387
Reviewed Dec. 28, 2013

"Very good as is, but I think bellagirl27 is on to something with the jalapenos. I'll try it like that next time."

bellagirl27 User ID: 5723286 155692
Reviewed Dec. 26, 2010

"Absolutely, we kept out the olives and chives and put in Jalepeno pepperes and Bacon. YUM."

altmano User ID: 5723252 96693
Reviewed Dec. 26, 2010

"This is a very easy recipe,with a big reward and packed with flavor. Thanks for sharing"

altmano User ID: 5723252 79621
Reviewed Dec. 26, 2010

"This a very easy recipe, with a big reward. Just packed with flavor, thanks for sharing."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.