For the body, join 2 rolls together and press into a flat football shape. Place body on a large sprayed baking sheet.
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.
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.
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.
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!).
Brush crab with beaten egg and sprinkle lightly with paprika.
Bake at 350° for 20 minutes.
Toothpick olive halves onto ends of eyes of dough. Cut-side facing outward.
Place crab onto lettuce-lined platter.
Place mound of your favorite crab dip between claws.
Surround with decorative shells (or oysters on the half shell), crackers and fresh dill sprigs if desired!
I made this for me and my hubby for a "special treat" lunch! I'm allergic to crustaceans, so we had it with my lemon-dilled tuna salad and had a ball! It was so much fun tearing off the pieces and spreading them with tuna, instead of the plain 'ol plain 'ol tuna sandwiches!
You could make a nice seafood appetizer platter with this, too! Shrimp cocktail and fried oysters would be a great addtion! (A nice mix of hot and cold!).