Deviled Crab and Cheese Biscuit Cups Recipe

  • 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
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
Similar Recipes
Deviled Crab Bake
celery salt
crab meat
cracker crumbs
dry mustard
Crab Cakes with Lime and Cilantro
Worcestershire sauce
(to 2 tablespoons) vegetable oil
black pepper
bread crumbs
Crabbies Appetizer
crab meat
English muffins
garlic powder
Olde English Cheddar

Deviled Crab and Cheese Biscuit Cups 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 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com