| | Directions | | Heat oven to 375 degrees. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar cheese, green onions, paprika, bread crumbs, crab meat and celery until well blended. 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 T. crab mixture in bottoms of muffin cups. 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 biscuits cups from pan. Serve immediately. 16 servings |
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| Ingredients | | - |  | 3/4 cup whipped cream cheese spread (from 8 ounce container) |
| - | | 1 tablespoon fresh lemon juice |
| - | | 1 teaspoon red pepper sauce |
| - | | 1/4 cup finely shredded mild cheddar cheese |
| - | | 2 tablespoons chopped green onions (2 medium) |
| - | | 1 teaspoon paprika |
| - | | 1/2 cup garlic and herb bread crumbs |
| - | | 3 cans white crab meat, well drained (6 ounce cans) |
| - | | 1 cup chopped celery |
| - | | 1 can Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits (16.3 ounce can) |
| - | | 2 tablespoons chopped fresh parsley |
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