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* Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain.
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Saute onions, bell pepper, celery and shallots in butter until translucent. Add milk, velveeta, water, shrimp, crabmeat and seasonings. Cook on low just until heated through. In semi-deep fat, fry pistolettes until they are browned. While still hot, holding them in a pot holder, make a slit in the end and stuff with seafood mixture. Eat immediately. Source: TV show with Frank Davis, N.O. (wrv)
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