6 oz. pkg. frozen crabmeat or 7 1/2 oz. can crabmeat, drained
1 tbsp. chopped green onion
1/2 c. mayonnaise
1/2 tsp. salt
1 pkg. Butterflake refrigerator rolls
1 c. shredded Swiss cheese (4 oz.)
1/4 tsp. curry powder
1 tsp. lemon juice
8 oz. can water chestnuts

Preheat oven to 400 degrees. Grease a baking sheet; set aside. In a medium bowl, combine drained crabmeat, green onion, cheese, mayonnaise, curry powder, salt and lemon juice; mix well. Separate each roll into 3 layers, making 36 pieces. Place pieces on prepared baking sheet. Spoon a small amount of crabmeat mixture on each piece. (Drain and slice water chestnuts.) Top with a slice of water chestnut. Bake 12 minutes or until puffed and brown. Serve hot. May be frozen and reheated. Place on baking sheet. Thaw 1 to 2 hours at room temperature or reheat frozen in a preheated oven at 375 degrees until hot. (Approximately 15 minutes if frozen.) Makes 36 servings.