Crunchy Crab Puffs Recipe

  • 1 can flaky layered refrigerator biscuits
  • 1 can lump crab meat, drained (6 1/2 ounce can)
  • 8 ounces Swiss cheese, grated
  • 1 can water chestnuts, chopped (7 ounce can)
  • 1 onion, grated (small)
  • 1 cup mayonnaise
  • salt to taste
Preheat oven to 375°. Divide each biscuit into 3 layers. Place biscuit layers on cookie sheet or in mini-muffin tins. Blend remaining ingredients and spoon onto biscuit layers. Bake 10 minutes or until puffy and browned.

Also delicious served cold as spread for crackers.

Similar Recipes
Crab Dip
crab meat
cream cheese
finely chopped celery
hot sauce
Crab Rangoon Classic Stuffed Wonton
ceam cheese
fresh crab meat
green onions
oil for frying
Healthy Crab Dip
imitation crab meat
Old Bay seasoning
Tobasco sauce
green onions
red pepper

Crunchy Crab Puffs Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com