Crab and Shrimp Seafood Fancy Puffs
This dish makes a great appetizer or light meal. You can use canned crab and shrimp (rinsed and drained) if you don not have any fresh seafood on hand.
- 8 oz. can Pillsbury refrigerator butterflake dinner rolls
- 7 1/2 oz. fresh crab meat
- 2 1/2 oz. fresh tiny shrimp
- 1 c. shredded Swiss cheese
- 1/2 c. mayonnaise
- 1 tbsp. chopped onion
- 1 tbsp. chopped pimento
- 1/2 tsp. parsley flakes
- 1/4 tsp. curry powder
- 8 oz. can water chestnuts, drained & sliced
- Heat oven to 400 degrees.
- Lightly grease cookie sheets.
- Separate dough into 12 pieces.
- Separate each piece into 3 equal layers.
- Place on prepared cookie sheets.
- In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.
- Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.