Deviled Crab and Cheese Biscuit Cups
From hayleesgrandma 17 years ago
- 20 minutes to make
- Serves 16
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. This is a Pillsbury recipe.
Ingredients
- 3/4 cup whipped cream cheese spread (from 8-oz container) shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 teaspoon red pepper sauce shopping list
- 1/4 cup finely shredded mild cheddar cheese (1 oz) shopping list
- 2 tablespoons chopped green onions (2 medium) shopping list
- 1 teaspoon paprika shopping list
- 1/2 cup Progresso® garlic herb bread crumbs shopping list
- 3 cans (6 oz each) white crabmeat, well drained shopping list
- 1 cup chopped celery shopping list
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits shopping list
- 2 tablespoons chopped fresh parsley shopping list
How to make it
- 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
The Rating
Reviewed by 3 people-
I don't think these would make it out the door if I made them to take to a party. I'm sure they'd somehow disappear right off of the platter. This sounds amazing!
trackwidow
in Fort Atkinson loved it
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Yummmm...
ruskingirl
in Harrison Twp loved it
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wonderful!
cheryilyn
in Salem loved it
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