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

Preheat oven to 400 degrees. Grease a baking sheet; set aside.

In a medium bowl combine crabmeat, onion, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well.

Separate each roll into 3 layers, making 36 pieces on prepared baking sheet. Spoon small amount of crab mixture on each piece. Top with a slice of water chestnuts. Bake 12 minutes or until puffed and brown. Serve hot. May be frozen and reheated. Makes 36.