Crabby Sand-Witch!

Name: Crabby Sand-Witch!
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls; 2 cans (6 ounces each) lump crabmeat, drained; 12 ounces peeled and deveined cooked shrimp (61-70 per pound), finely chopped; 3/4 cup sliced water chestnuts, drained; 4 green onions, finely sliced; 1/2 cup sweet red pepper, finely chopped; 1 to 2 tablespoons seeded jalapeno pepper, finely chopped; 1 to 2 tablespoons lemon juice; 1 tablespoon seafood seasoning; 1 cup mayonnaise; 1 loaf (1 pound) Hawaiian sweet bread; Lettuce leaves; 2 large pimiento-stuffed olives

13 ingredients

3 steps

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 cans (6 ounces each) lump crabmeat, drained
12 ounces peeled and deveined cooked shrimp (61-70 per pound), finely chopped
3/4 cup sliced water chestnuts, drained
4 green onions, finely sliced
1/2 cup sweet red pepper, finely chopped
1 to 2 tablespoons seeded jalapeno pepper, finely chopped
1 to 2 tablespoons lemon juice
1 tablespoon seafood seasoning
1 cup mayonnaise
1 loaf (1 pound) Hawaiian sweet bread
Lettuce leaves
2 large pimiento-stuffed olives

Directions

1

Preheat oven to 375°. Unroll tube of crescent rolls; shape to resemble eight crab legs. Bake according to package directions. Cool. Meanwhile, mix next nine ingredients until well blended.
2

Cut bread in half crosswise; hollow out bottom half. Line with lettuce leaves; fill with crab mixture. Slice upper half into eight wedges. Top crab mixture with additional lettuce leaves, if desired, and bread wedges.
3

Arrange crescent roll legs on serving plate around bread; using bamboo skewers, attach olives to bread to look like eyes.