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Crabby Sand-Witch!

I love making different recipes for our annual Halloween party. This “sandwitch” has always been a hit. You can make the filling ahead and chill it. The seafood and spicy jalapeno make this crab a winner!—Suzanne Clark, Phoenix, Arizona
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 12 ounces peeled and deveined cooked shrimp (61-70 per pound), finely chopped
  • 3/4 cup sliced water chestnuts, drained
  • 4 green onions, finely sliced
  • 1/2 cup sweet red pepper, finely chopped
  • 1 to 2 tablespoons seeded jalapeno pepper, finely chopped
  • 1 to 2 tablespoons lemon juice
  • 1 tablespoon seafood seasoning
  • 1 cup mayonnaise
  • 1 loaf (1 pound) Hawaiian sweet bread
  • Lettuce leaves
  • 2 large pimiento-stuffed olives


  • Preheat oven to 375°. Unroll tube of crescent rolls; shape to resemble eight crab legs. Bake according to package directions. Cool. Meanwhile, mix next nine ingredients until well blended.
  • Cut bread in half crosswise; hollow out bottom half. Line with lettuce leaves; fill with crab mixture. Slice upper half into eight wedges. Top crab mixture with additional lettuce leaves, if desired, and bread wedges.
  • Arrange crescent roll legs on serving plate around bread; using bamboo skewers, attach olives to bread to look like eyes.

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