Family Cookbook
source Christiana Mitchell
A never-fail appetizer and everything can be kept on the shelf or in the freezer for unexpected occasions. I often double the recipe, but then use three cans of crab...just a little richer.
Required Ingredients
| 1 | Can | Canned or cold-packed crab meat (drained and flaked) |
| 3 | Tablespoon | sliced green onions |
| 1 | Cup | Shredded Swiss Cheese |
| 1 | Teaspoon | Fresh Lemon Juice |
| ¼ | Teaspoon | Curry Powder |
| ½ | Cup | Mayonaise |
| 1 | Package | Butterflake Rolls/Biscuits (large package) |
| 1 | Can | Sliced Water Chestnuts |
| | Paprika |
Preparation Instructions
- Combine the crab, green onions, cheese, lemon juice, curry powder and mayo in small bowl.
- Divide butterflake rolls into thin pieces (about ? inch or where it separates easily) and arrange on a cookie sheet.
- Put a spoonful of the crab mixture on each piece of dough and tip with a slice of water chestnut. Sprinkle with Paprika.
- Bake at 400° for 10-12 minutes (generally 10 is better)
- Makes about 50 appetizers which can be frozen after baking and reheated at 350° before serving.