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Deviled Crab and Cheese Biscuit Cups

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Deviled Crab and Cheese Biscuit Cups
  • Prep Time 35 min
  • Total Time 55 min
  • Servings 16
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You'll be the belle of the next party when you serve an elegant appetizer that blends cream cheese and crab in a delicate biscuit cup.

Ingredients

3/4
cup whipped cream cheese spread (from 8-oz container)
1
tablespoon fresh lemon juice
1
teaspoon red pepper sauce
1/4
cup finely shredded mild Cheddar cheese (1 oz)
2
tablespoons chopped green onions (2 medium)
1
teaspoon paprika
1/2
cup Progresso™ garlic herb bread crumbs
3
cans (6 oz each) white crabmeat, well drained
1
cup chopped celery
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
2
tablespoons chopped fresh parsley

Directions

  • 1 Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.
  • 2 In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar cheese, onions, paprika, bread crumbs, crabmeat and celery until well blended.
  • 3 Separate dough into 8 biscuits; then peel in half to make 16 biscuits. Press or roll each into 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up side, forming 1/4-inch rim over edge of cup. Place 2 tablespoons crab mixture in bottom of each muffin cup.
  • 4 Bake 12 to 15 minutes or until filling is set and edges of biscuits are golden brown. Sprinkle each with chopped parsley; lightly press into filling. Remove biscuit cups from pan; serve immediately.
Tips  

Not feeling crabby? Substitute 2 cups chopped cooked shrimp for the crabmeat.

Nutrition Information 
No nutrition information available for this recipe
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