I usually make Crab Rounds over the holidays. This year I made them on Thanksgiving day when we were at Ruth's house. Sorry about the lousy pictures, my camera wasn't cooperating. But trust me, you will want to try these.
First separate the Hungry Jack biscuits to get 32 rounds
Top each one with the crab mixture
Add 1-2 sliced water chestnuts on top. Sprinkle with parsley and bake.
1 can (7 1/2 oz.) crab, drained, boned and flaked
1 C. grated Swiss cheese
1/2 C. mayonnaise
1 Tablespoon dried green onion or 2 Tablespoons fresh, finely chopped
1 Tablespoon lemon juice
1/4 tsp. curry powder * oops- Sorry for the mistake on the first post! And this small amount doesn't give off a curry taste for those who don't like curry.
1 can water chestnuts, thinly sliced
1/4 C. parsley, finely chopped
1 Can Hungry Jack buttermilk biscuits (the flaky kind that will separate into layers)
Mix the first 6 ingredients together. Separate layers of the biscuits to get 32 rounds. Place on greased cookie sheets. Spread crab mixture on biscuits. Top with water chestnuts. Sprinkle with parsley. Bake at 400 degrees for 10-12 minutes.