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Crab 'n' Cheese Spirals

 Crab 'n' Cheese Spirals
These pretty pinwheels are loaded with cheese, imitation crabmeat and black olives. Using refrigerated crescent rolls is so convenient.—Lisa Harke, Old Monroe, Missouri
30 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Bake at 375° for 14-16 minutes or until golden brown. Serve warm.
  • Yield: 2-1/2 dozen.
Nutritional Facts: 1 appetizer equals 173 calories, 12 g fat (5 g saturated fat), 21 mg cholesterol, 368 mg sodium,

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Crab 'n' Cheese Spirals (continued)

Nutritional Facts: 11 g carbohydrate, trace fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.