Crab Canape

• 8 ounces, weight Butterflake Refrigerator Rolls
• 8 ounces, weight Can Water Chestnuts, Drained And Sliced
• 7- 1/2 ounces, weight Crabmeat (canned Or Fresh)
• 1 Tablespoon Green Onions, Finely Chopped
• 4 ounces, weight Swiss Cheese, Shredded
• 1/2 cups Mayonnaise
• 1/4 teaspoons Curry Powder
• 1 teaspoon Lemon Juice

1. Separate each butterflake roll into three pieces36 in all, placing on a greased baking sheet.
2. (Any biscuit dough that you can divide into thin rounds to carry crab mixture is okay with me!
3. I realize that butterflake rolls are sometimes not available.)
4. Mix crabmeat, onion, cheese, mayo, curry powder (and dont be tempted to leave it out even if you dont like curry!
5. ), and lemon juice.
6. Spoon crabmeat mixture on butterflake rolls.
7. Top with water chestnut slices.
8. Bake at 400 degrees for 12 minutes.
9. Serve hot.
10. These may be reheated.

refrigerator rolls, water chestnuts, weight crabmeat, green onions, swiss cheese, mayonnaise, curry, lemon juice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crab-canape/ (may not work)