Contributed By: holly1294
Pillsbury.com
Deviled crab in a biscuit cup; makes 16 servings
|
|
Total Preparation Time: 45 minutes
Ingredients: Fish
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Meal Type: Breakfast & Brunch
Appetizers
Snack
Ingredients
3/4 cup Whipped cream cheese spread (from 8-oz container)
1 tablespoon Fresh lemon juice
1 teaspoon Red pepper sauce
1/4 cup Finely shredded mild Cheddar cheese (1 oz)
2 tablespoons Chopped green onions (2 medium)
1 teaspoon Paprika
1/2 cup Progresso® garlic herb bread crumbs
3 cans (6 oz each) white crabmeat, well drained
1 cup Chopped celery
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
2 tablespoons Chopped fresh parsley
Variation:
Not feeling crabby? Substitute 2 cups chopped cooked shrimp for the crabmeat.
Preparation
Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.
In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar cheese, onions, paprika, bread crumbs, crabmeat 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 tablespoons crab mixture in bottom of each muffin cup.
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 biscuit cups from pan; serve immediately.
Cook's Notes
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1 Fat Carbohydrate Choices: 1
Nutrition Information
Calories: 170
;
Total Fat: 8 g
;
Saturated Fat: 3 g
;
Carbohydrates: 15 g
;
Protein: 9 g
;
Vitamin A: 6%
;
Vitamin C: 0%
;
Calcium: 6%
;
Sodium: 470 mg
;
Iron: 6%
;
Fiber: 0 g