Grab a sheet of parchment paper, an edible marker, and an Oreo cookie. Use the Oreo to trace circles, spacing them about 3-4 inches apart. Discard the cookie afterward if it got ink on it.

With the marker, draw 8 crab legs extending from each circle, then add 2 claws to the front legs.

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

Fill a piping bag with ½ cup of red candy wafers, twist it shut, and microwave on low or defrost until fully melted and smooth. Check every 30 seconds to massage the bag and ensure even heating. Let it cool for 3-5 minutes until the bag is cool to the touch. This step is crucial to prevent the candy from spilling out too quickly.

Snip a small piece off the tip of the piping bag and trace the crab legs and claws on the parchment paper. Set aside.

Melt the remaining red candy wafers in a microwave-safe bowl on low or defrost, stirring and checking every 30 seconds until smooth.

Using a fork, dip an Oreo cookie into the melted red candy. Tap the fork against the bowl to remove excess coating.

Place the dipped Oreo onto the piped crab legs. Repeat with a few more Oreos, working in small batches.

Sprinkle the coated Oreos, leaving space in the front for the eyes.

Add the eyes towards the front where the claws are. You can either stand the eyes up using sprinkles for support or lay them flat.

Let the cookies set completely before serving. To speed up, refrigerate for 15-30 minutes until set.

If you have leftover uncoated Golden Oreos, blend them to make edible sand. Remove the cream filling from at least half to avoid making the sand too wet.