|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.