These Oreo Crabs are the cutest little dessert you can make with your kids! They’re super easy, no baking required, and perfect for beach-themed parties or fun summer snacks. My kids love helping me put them together—so it doubles as a fun summer kitchen activity, too!

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With just a few ingredients and a dash of creativity, you’ll have a platter of edible crustaceans that are sure to make everyone smile!

How to Make Oreo Crabs

Ingredients you’ll need for this recipe

12 Golden Oreos
12 ounce package red candy melts/melting wafers
Candy eyeballs
Red sugar pearls or nonpareils
Extra Golden Oreos, for sand (optional)

Step by Step Guide

1. Grab a piece of parchment paper, a pen or marker, and an Oreo cookie. Use the Oreo to trace circles on the parchment, spacing them about 3-4 inches apart. (Discard the cookie afterward if it touched the ink.)

2. With the pen, draw eight crab legs extending from each circle, and add two claws to the front legs.

3. Flip the parchment paper over and place it on a baking tray.

4. Pour ½ cup of red candy wafers into a piping bag and twist it shut. Microwave on a low or defrost setting, heating in 30-second intervals until fully melted and smooth. Gently massage the bag between intervals to ensure even melting. Let the bag cool for 3-5 minutes until it’s cool to the touch before using. This step is crucial—if the candy is too hot, it will flow out too quickly when piping.

5. Cut a small opening at the tip of the piping bag, then trace the crab legs and claws on the prepared parchment paper. Set the parchment aside.

6. In a microwave-safe bowl, melt the remaining red candy wafers using the same low or defrost setting, stirring every 30 seconds until smooth.

7. Using a fork, place an Oreo cookie on top and dip it completely into the melted candy. Lift it out, tapping the fork against the bowl’s edge to remove any excess coating.

8. Carefully transfer the dipped Oreo onto the piped crab legs. Repeat this process with a few more Oreos, working in small batches for best results.

9. While the coating is still wet, sprinkle the Oreos with your chosen sprinkles, leaving space at the front for the eyes.

10. Add the candy eyeballs near the claws. You can either stand the eyes upright (using sprinkles behind them for support as they set) or lay them flat.

11. Allow the cookies to set completely before serving. For quicker results, refrigerate them for 15-30 minutes until firm.

12. If you have leftover uncoated Golden Oreos, blend them in a blender or pulse them in a food processor to create edible sand! For a less sticky texture, consider removing the cream filling from at least half of the Oreos before blending.

Serve and Enjoy!

And there you have it! These Oreo Crabs are the perfect fun, easy, and delicious treat! Whether you’re making them for a summer party, a beach-themed celebration, or just as a fun treat for the kids, they’re sure to be a hit.

Important Recipe Notes:

Substitute for Ingredients: If you can’t find candy eyes or you want to get creative, you can use mini marshmallows, chocolate chips, or even M&Ms for the eyes!
If you’re not up for piping, you can substitute pretzel sticks or red licorice for the legs. Just attach them to the dipped Oreo before the candy coating sets.
Serving Tips: For best results, serve these Oreo Crabs the same day you make them, as the cookies can soften if left too long.
Assembly Tip: If you’re making a large batch, you can prepare the Oreo base and legs ahead of time and just assemble the crabs when you’re ready to serve.
Make It a Fun Activity: Get the kids involved! They’ll love sticking on the legs and eyes—it’s a great hands-on activity for them.
Storage: Store any leftover crabs in an airtight container at room temperature for up to 2 days.

Ingredients

12 Golden Oreos
12 ounce package red candy melts/melting wafers
Candy eyeballs
Red sugar pearls or nonpareils
Extra Golden Oreos, for sand (optional)

Instructions

Grab a piece of parchment paper, a pen or marker, and an Oreo cookie. Use the Oreo to trace circles on the parchment, spacing them about 3-4 inches apart. (Discard the cookie afterward if it touched the ink.)
With the pen, draw eight crab legs extending from each circle, and add two claws to the front legs.
Flip the parchment paper over and place it on a baking tray.
Pour ½ cup of red candy wafers into a piping bag and twist it shut. Microwave on a low or defrost setting, heating in 30-second intervals until fully melted and smooth.
Gently massage the bag between intervals to ensure even melting. Let the bag cool for 3-5 minutes until it’s cool to the touch before using.
This step is crucial—if the candy is too hot, it will flow out too quickly when piping.
Cut a small opening at the tip of the piping bag, then trace the crab legs and claws on the prepared parchment paper. Set the parchment aside.
In a microwave-safe bowl, melt the remaining red candy wafers using the same low or defrost setting, stirring every 30 seconds until smooth.
Using a fork, place an Oreo cookie on top and dip it completely into the melted candy. Lift it out, tapping the fork against the bowl’s edge to remove any excess coating.
Carefully transfer the dipped Oreo onto the piped crab legs. Repeat this process with a few more Oreos, working in small batches for best results.
While the coating is still wet, sprinkle the Oreos with your chosen sprinkles, leaving space at the front for the eyes.
Add the candy eyeballs near the claws. You can either stand the eyes upright (using sprinkles behind them for support as they set) or lay them flat.
Allow the cookies to set completely before serving. For quicker results, refrigerate them for 15-30 minutes until firm.
If you have leftover uncoated Golden Oreos, blend them in a blender or pulse them in a food processor to create edible sand! For a less sticky texture, consider removing the cream filling from at least half of the Oreos before blending.