1/2 c. mayonnaise
1/4 tsp. dillweed
2 cloves garlic, minced
1/4 c. minced fresh parsley
1/8 tsp. cayenne pepper
2/3 lb. crabmeat & shrimp
1 c. shredded Monterey Jack
1 (2 1/2 oz.) can sliced ripe block olives
1 (10 oz.) pkg. frozen artichoke hearts, cooked & quartered
4 lg. croissants

In medium bowl combine all ingredients except croissants. Cover and refrigerate until ready to serve. Slit croissants horizontally. Spread each croissant half with crab mixture. Place on baking sheet and broil 5 inches from heat for 3-4 minutes or until heated through.