Shirley served the most delicious appetizer at book club this week. Of course we talked her into giving out the recipe and I’ll be making it many times. (Thanks to Gigi for the photo – I forgot to take my camera.)
It’s so easy it’s ridiculous and they look like they took a long of time.
1 8-ounce can Pillsbury Butterflake layered biscuits
7-1/2 can crab meat, rinsed and drained
2-1/2 ounce can tiny shrimp, rinsed and drained
1 cup shredded Swiss cheese
1/2 c. mayo
1 T. grated onion
1 T chopped pimiento
1/2 tsp dried parsley flakes
1/4 tsp curry powder
8 ounces water chestnuts drained and cut in half
Separate each biscuit into three equal layers. Place on lightly greased cookie sheet.
Mix remaining ingredients except water chestnuts. Put large teaspoon of mixture on each layer. Top with two slices water chestnuts. Sprinkle with parsley flakes and a bit of chopped pimiento. Bake in 400 oven 10-12 minutes until brown.
Note – Shirley said it’s impossible to find those specified sizes in cans of seafood any more since everything’s been “downsized.” She just used what she could find and guessed at the amount. I can see how this recipe could be easily be adjusted to use artichokes, spinach and other vegetables you might like.