Deviled Crab and Cheese Biscuit Cup Recipe

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Impress guests with these savory little biscuit cups that are quick and easy to make.
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16 servings SERVINGS


  • 3/4 cup whipped cream cheese spread
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red pepper sauce
  • 1/4 cup finely shredded mild cheddar cheese
  • 2 tablespoons chopped green onions (about 2 medium)
  • 1 teaspoon paprika
  • 1/2 cup garlic and herb bread crumbs
  • 3 cans (6-oz. each) white crab meat, well-drained
  • 1 cup chopped celery
  • 1 can (16.3-oz.) refrigerated buttermilk biscuits
  • 2 tablespoons chopped fresh parsley


  • Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.
  • In small bowl, mix cream cheese, lemon juice, pepper sauce, cheese, green onions, paprika, bread crumbs, crab meat and celery until mixture is well-blended.
  • Separate dough into 8 biscuits, then peel in half to make 16 biscuits. Press or roll each biscuit into a 5-inch round. Firmly press 1 round on bottom and up sides of each muffin cup, forming a 1/4-inch rim over edge of cup. Place 2 tablespoons crab mixture in each cup.
  • Bake for 12 to 15 minutes, or until filling is set and edges of biscuits are golden brown. Sprinkle each cup with chopped parsley; lightly press into filling. Remove biscuit cups from pan and serve immediately. This recipe originally aired in the January 2008 issue.
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