by Sarah Landes
8 oz. can refrigerated butterflake rolls
7 1/2 ounce can crab meat, rinsed and drained
2 1/2 ounce can tiny shrimp, rinsed and drained
1 c. grated Parmesan cheese
1/2 c. mayonnaise
1 Tb. chopped onion
1 Tb. chopped pimento
8 oz. can sliced water chestnuts, drained
Heat oven to 400°. Lightly grease mini muffin tins. Separate dough into 12 pieces. Separate each piece into 3 layers. Place in muffin pans. In small bowl, mix all ingredients together and spoon 1 tsp. mi~ture into each cup. Bake for 10 to 12 minutes. Can bake ahead. Remove from tins and heat when ready to serve.
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