Deviled Crab and Cheese Biscuit Cup Recipe

These deviled crab and cheese biscuit cups make a fun and unique appetizer to bring to your next summer party.



January 2008

Yield: 16 servings

The simple ingredients should all be found in a grocery store, mix it up and bake it for 15 minutes. 

Ingredients:

  • 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

Instructions:

  1. Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.

More from this issue:

More appetizer recipes: