Shrimp & Crab Potato Bites
Potato crust: 1 1/2 cups refrigerated hash browns and 2 tablespoons melted butter
Filling: 1 8-oz container of chive & onion cream cheese. 1 cup shredded swiss cheese. 1 (6 oz) can crabmeat, drained, cartilage removed, flaked. 1 (4 oz) package frozen cooked shrimp salad, thawed, drained. 1 egg. 1 tablespoon flour. 1/2 teaspoon ground red pepper.
Heat oven to 425. Combine all crust ingredients in small bowl. Press into bottom of ungreased 8-inch square baking pan. Bake for 20 min.
Combine all filling ingredients except 1/4 cup of cheese in medium bowl; mix well. Spread mixture over hot, partially baked potato layer. Bake for 10-15 min or until cheese mixture is set. Let stand 5 min. Sprinkle with remaining cheese.
Cut into squares and garnish with parsley. Serve warm or room temp.