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Ingredients

• 1/2 c. mayonnaise
• 1/4 teaspoon dillweed
• 2 cloves garlic, chopped
• 1/4 c. chopped fresh parsley
• 1/8 teaspoon cayenne pepper
• 2/3 pound crabmeat & shrimp
• 1 c. shredded Monterey Jack
• 1 (2 1/2 ounce) can sliced ripe block olives
• 1 (10 ounce) pkg. frzn artichoke hearts, cooked & quartered
• 4 lg. croissants

Description

In Medium Bowl Put Together All Ingredients Except Croissants. Cover And Chill Till Ready To Serve. Slit Croissants Horizontally. Spread Each Croissant Half With Crab Mix. Place On…

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