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These may be made
the night before...
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Two
8oz. pkgs. |
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cream cheese, softened |
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6
oz |
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dungeness crab meat |
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6
oz |
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coarsely chopped shrimp meat |
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1
packet |
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dried buttermilk Ranch salad dressing |
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2 to
4 dashes |
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tabasco sauce |
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salt
and pepper to taste |
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1
piece |
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round rye roller bread / lahvosh,
softened (sprinkle with water to soften) |
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1 |
Mix 8 oz.
cream cheese with crab, shrimp, Ranch dressing,
hot sauce and season to taste with salt and
pepper. |
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2 |
Spread
remaining 8oz. cream cheese evenly over softened
lahvosh. Place crab and shrimp mixture on front
half of lahvosh. Roll lahvosh tight and thin. |
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3 |
Wrap in
plastic wrap and refrigerate at least 2 hours or
overnight. |
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4 |
When ready
to serve, slice into mini-rounds and arrange
creatively on a platter. |
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Yield: 24 pieces |
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