Crab Tartlets
Debbie Meyer
| Ingredients: | |
|---|---|
| 1 | 12-ounce can flaky biscuits |
| 6 | ounces canned crab or fresh lump crabmeat |
| 2 | green onions, chopped |
| ¼ | cup Monterey Jack cheese, grated |
| ¼ | cup cheddar cheese, grated |
| ¼ | cup HELLMAN'S Real Mayonnaise |
| ½ | teaspoon lemon juice |
| 1/8 | teaspoon curry powder |
| 1/3 | cup drained, chopped water chestnuts |
| paprika to garnish | |
| fresh chopped parsley | |
Separate each biscuit into 3 layers. Spray mini-muffin tins lightly with cooking spray. Press split biscuits into pans.
If using canned crabmeat, rinse and squeeze out moisture. Mix crab with next 7 ingredients. Fill each of the pastries with crab mixture; sprinkle with paprika and chopped parsley.
Bake at 350 degrees for 10-12 minutes. If desired, crab tartlets freeze well. Reheat at 350 degrees. If frozen in center, it may take 10-20 minutes. Try one before serving or cut one in half to be sure center is warm.
Category: Fish & Seafood | Side Dishes