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.

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