Crab Tartlets

Debbie Meyer

112-ounce can flaky biscuits
6ounces canned crab or fresh lump crabmeat
2green onions, chopped
¼cup Monterey Jack cheese, grated
¼cup cheddar cheese, grated
¼cup HELLMAN'S Real Mayonnaise
½teaspoon lemon juice
1/8teaspoon curry powder
1/3cup 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