Deviled Crab and Cheese Biscuit Cups

(17)
2 reviews.
  • 35 min prep time
  • 55 min total time
  • 11 ingredients
  • 16 servings

Ingredients

3/4
cup whipped cream cheese spread (from 8-oz container)
1
tablespoon fresh lemon juice
1
teaspoon red pepper sauce
1/4
cup finely shredded mild Cheddar cheese (1 oz)
2
tablespoons chopped green onions (2 medium)
1
teaspoon paprika
1/2
cup Progresso™ garlic herb bread crumbs
3
cans (6 oz each) white crabmeat, well drained
1
cup chopped celery
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits
2
tablespoons chopped fresh parsley

Directions

  1. 1 Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.
  2. 2 In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar cheese, onions, paprika, bread crumbs, crabmeat and celery until well blended.
  3. 3 Separate dough into 8 biscuits; then peel in half to make 16 biscuits. Press or roll each into 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up side, forming 1/4-inch rim over edge of cup. Place 2 tablespoons crab mixture in bottom of each muffin cup.
  4. 4 Bake 12 to 15 minutes or until filling is set and edges of biscuits are golden brown. Sprinkle each with chopped parsley; lightly press into filling. Remove biscuit cups from pan; serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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