Deviled Crab and Cheese Biscuit Cups 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. Rate This Recipe * * * * * Prep Time: 35 Min Total Time: 55 Min Makes: 16 servings RECIPE TIPS REVIEWS (1) NUTRITIONAL INFO INGREDIENTS 3/4cup whipped cream cheese spread (from 8-oz container)1tablespoon fresh lemon juice1teaspoon red pepper sauce1/4cup finely shredded mild Cheddar cheese (1 oz)2tablespoons chopped green onions (2 medium)1teaspoon paprika1/2cup Progresso® garlic herb bread crumbs3cans (6 oz each) white crabmeat, well drained1cup chopped celery1can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits2tablespoons 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. High Altitude (3500-6500 ft): No change.
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