Crabby Sand-Witch!

• 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

1. Preheat oven to 375u0b0. 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.

crescent rolls, lump crabmeat, shrimp, water chestnuts, green onions, sweet red pepper, pepper, lemon juice, seafood seasoning, mayonnaise, hawaiian sweet bread, pimiento

Taken from www.tasteofhome.com/recipes/crabby-sand-witch/ (may not work)