by Sarah Landes
1 can (8 oz.) refrigerated butterflake rolls
1 can crab meat, 7 1/2 oz., drained
1 can of shrimp, 2 1/2 oz., rinsed and drained
1/2 c. grated Swiss or cheddar cheese
1/2 cup mayonnaise
1 Tb. chopped onion
1 Tb. pimento
1 tsp. parsley flakes
1 can sliced water chestnuts, 8 oz, drained
Heat oven to 400°. Lightly grease mini muffin tins. Separate rolls in 12 pieces; separate each piece in 3 layers. Place in muffin tins. In a small bowl, mix all ingredients together and spoon into each muffin tin. Bake at 400° for 10 to 12 min. Can be baked ahead of time. Remove from tins and heat when ready to use.
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