This is an especially yummy alternative to just plain old shrimp cocktail, for your friggin’ holiday parties. Knock yourself out.
Ingredients:
2 pkg (8 ounces) refrigerated crescent roll dough1/4 bunch green onions (chives)1/2 to 1 whole ripe green pepper1 pkg (4 ounces) cooked frozen salad shrimp, thawed in refrigerator1 pkg (1/2 pound) imitation crablegs/pieces or Louis Kemp sea legs/pieces, thawed, cold1 pkg (8 oz) cream cheese, still cold but slightly soft, don’t use the softened variety
1/2 bottle seafood cocktail sauce, the kind with ground horseradish in it (recommend Crosse & Blackwell)
Preheat oven to 375F.
Chop a couple stalks of green onion and 1 green pepper into coarse pieces and set aside (if you really want to, slice the peppers into pretty rings). Chop crap legs, if using pieces, they should be okay but chop into smaller pieces, if preferred, and set aside.
Open the tubes of crescent rolls, slap them together and form a ball. Flatten with your hands or roll out using pin, into a crust, into ungreased non-stick cookie sheet or jelly roll pan and bake for 14 mins. (only grease pan if using lower fat variety dough). Cool crust all the way, can’t be warm.
Spread thin layer of cream cheese onto crust. Top with thin spreading of cocktail sauce (the kind with the horseradish ground up in it is best). Top with veggies, then crabmeat and shrimp and cut pizza into 2″ squares (the bigger, the messier).
Feeding a crowd? Double everything. Best served immediately, or when toppings haven’t been sitting on crust too long, no more than an hour or two.
* Tip: after rolling out crust, poke several times with a fork so it bakes a bit flatter. If you still end up with a puffy crust (it does fall a bit after it cools) you can still fix that: Using a long bread knife (smooth sharp blade, not the kind with the big serrations, like a bagel knife) and slice the crust horizontally, into two crusts. This might work better. Flip them, so as to use the baked surface as the bottom and the new surace (exposed, where the top was cut off) as your top, for the toppings.
