Chipotle, Crab and Egg -Tiny Appetizers

You will need a dozen of Tiny Appetizer Biscuits Tiny Appetizer Biscuits. They freeze well so you will have extra handy to make this again because I think you will. The recipe was created from what I had on hand for my Sunday appetizer and it worked. It was easier for me because I had some of the egg mixture left over from this mornings brunch (Traditional Migas Migas by Miss Annie) but it will only take you a minute to put this all together. If you have the luxery of having real crab I think it would be wonderful - I can only find canned. Use less Chipotle peppers if you are not into hot! The recipe may be doubled

• Ready In: 27 mins
• Yields: 12 Appetizers

Ingredients

• 12  small  appetizer  biscuits (Tiny Appetizer Biscuits)
• 2  chipotle chiles in adobo, finely chopped (less if you are timid)
• 1  egg, whipped
• 2  tablespoons onions, chopped
• 2  teaspoons green sweet peppers
• 1⁄4 cup  imitation crabmeat, chopped
•  salt & pepper
• 1  dash garlic powder
•  cheddar cheese, inch thin pieces

Directions

1. Chop the Chipotle peppers, set aside.
2. Mix your egg, Sweet pepper, Onion. garlic powder, salt & pepper & crab.
3. Stir fry on a hot skillet until set. mix in the chipotle peppers.
4. Slice open your tiny biscuits and put a portion of the crab/egg mixture on each.
5. Top with their hats and place a small piece of cheese on top.
6. Heat in 375F oven for 10-12 minutes or until the cheese is bubbly and the appies are warm through.
7. Enjoy.