lunes, 20 de agosto de 2012
Hungry kids will dig right into this tasty lunchtime fare, perfect for beach parties, picnics, and more.
6 baby carrots
1 black olive
2 cream cheese balls (1/2-inch)
1 red bell pepper
Slit open the outside edge of a croissant, as shown, and stuff it with sandwich filling.*
Tuck six baby carrots into the sides to form legs.
Slide two 1/2-inch balls of cream cheese onto toothpicks, top each with a black olive slice, and stick them in place as shown.
Snip off the tips of the croissant and slide a red bell pepper claw into each end.
Finish the crab by attaching a radish slice smile with a dab of cream cheese.
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