"crabby" Bread!

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Prep:

This is SO CUTE!!! Place "crab" onto lettuce-lined platter with mound of your favorite crab dip, surround with shells and crackers if desired! GREAT for parties, picnics and BBQ's!

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Ingredients [?]

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  • add   crab dip (or oyster spread)
  • add   1 egg
  • add   fresh dill sprigs
  • add   5 Rhodes frozen rolls
  • add   paprika (optional)
  • add   1 pimento stuffed olive
  • add   1 tablespoon butter
  • add   1 toothpick
  • add   crackers

Instructions

  1. For the body, join 2 rolls together and press into a flat football shape. Place body on a large sprayed baking sheet.
  2. With the next roll, cut enough dough off to form 2 small eyes. Roll each piece into a round ball and place on front of body. To secure eyes, stick a small piece of toothpick in each ball and then stick it into the body.
  3. Cut the rest of the roll in half to form 2 arms. Place each arm to the side of the eyes but before the ends of the body.
  4. Cut another roll in half to form 2 claws. Then cut each claw off-center almost in half and place at the end of each arm, putting the small part of the claw closest to the body. Roll the last roll into a 12-inch rope. Divide rope into 6 equal lengths for the legs. Arrange 2 legs curving forward and 1 leg curving back on each side. Tuck legs slightly under the body.
  5. Brush crab with melted butter, cover loosely with plastic wrap and let rise for 30-45 minutes, or til doubled. (I let mine rise for 1 hour, but 45 minutes would've been perfect, mine looked kinda fat, haha!).
  6. Brush crab with beaten egg and sprinkle lightly with paprika.
  7. Bake at 350° for 20 minutes.
  8. Toothpick olive halves onto ends of eyes of dough. Cut-side facing outward.
  9. Place crab onto lettuce-lined platter.
  10. Place mound of your favorite crab dip between claws.
  11. Surround with decorative shells (or oysters on the half shell), crackers and fresh dill sprigs if desired!

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