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Crunchy Crab Puffs Recipe
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Ingredients
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
Directions
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.
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