2 pk Refrigerated crescent rolls

           -(8 oz ea)
      1 cn BORDEN or MEADOW GOLD Sour

           -Cream (8 oz)
    1/2 c  BENNET's Chili, Cocktail or

           -Hot Seafood Sauce
    1/4 lb Peeled cooked small shrimp

           -OR
      1 cn ORLEANS Shrimp, drained and

           -soaked as label directs
           -(4 1/3 oz)
    1/4 lb Imitation crab blend, flaked

           -OR
      1 cn HARRIS or ORLEANS Crab Meat,

           -drained (6 oz)
      1 c  Chopped broccoli

    1/2 c  Sliced green onions

    1/2 c  Chopped green bell pepper

    1/2 c  Chopped red bell pepper

  Preheat oven to 400'F. Unroll crescent roll dough; press on bottom of
  15x10" baking sheet, pressing perforations together. Bake 10 minutes or

  until golden. Cool. Combine sour cream and sauce; spread over crust. Top
  with remaining ingredients. Chill. Cut into squares to serve. Refrigerate
  leftovers. Makes 1 15x10" pie.