Crunchy Crab Puffs
"Easy, crunchy, very good! Can use 1-2 stalks of chopped celery in place of water chestnuts but I think that makes these rather ordinary."
photo by kitty.rock
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
30 puffs
ingredients
- 1 (10 ounce) can refrigerated buttermilk biscuits
- 1 (6 1/2 ounce) can crabmeat, drained
- 8 ounces swiss cheese, grated
- 0.5 (7 ounce) can water chestnuts, chopped
- 1 small onion, grated
- 1⁄2 teaspoon curry powder
- 1 - 1 1⁄2 cup mayonnaise
directions
- Preheat oven to 375. Divide each biscuit into thirds. Place on a baking sheet. Blend remaining ingredients & spoon onto each biscuit section. Bake 10 minutes or until puffy & browned.
Questions & Replies
-
Question: How do I divide the biscuit into thirds? Slice longways into thirds? Or divide the circle into thirds. Flatten, mash dip in centers and fill? Do I get ‘flaky layered’ or regular buttermilk canned biscuits?Thx
Reviews
-
This was a very good recipe and pretty easy to make, though I had problems with my biscuits. They did not separate at all, so I just cut them into thirds, rolled them into balls and smashed them out on the baking sheets LOL. Added the crab mix and baked ~ came out wonderfully. I do think this recipe could use a little more spice (for our tastes anyway) - I added a bit of seasoned salt and black pepper, but it seemed like it needed a bit more. Overall, I like this recipe and will make this again, but will play around with the flavors a bit. Thanks for posting SB6 - made for your Week #4 FOOTBALL POOL Win, October 2010! -
These were quite tasty eventhough I used imitation crab. I formed the biscuits with a little raised edge to hold in the filling.
RECIPE SUBMITTED BY
SB61287
High Point
