This recipe makes 80 hors d'ouevres. Great way to stretch a pound of crab meat. I use " special " crab meat in this recipe, not the lump as pictured.
2 packages of refrigerated biscuit dough ( 10 oz size)
1 pound of crab meat
1/2 cup mayonnaise ( I always use Duke's)
2 teaspoons prepared mustard
10 slices of American Cheese
Cut biscuit dough into quarters. Bake according to package instructions.
Meanwhile remove cartilage and shells if any from the crab meat.
add mayo and mustard to crabmeat and mix well.
Once biscuits are done, and cooled, slice each little biscuit lengthwise, 3/4 of the way through; open gently and fill with about 1/2 teaspoon of crab mixture
Cut each slice of cheese into eights. Tob each biscuit with a piece of cheese. Arrange biscuits on a cookie sheet ( nonstick or nonstick foil) Cover with aluminum foil. ( you can do this ahead of time and place in fridge.)
When ready to serve, put covered biscuits in a 250 to 300 degree oven and bake until cheese melts and crab mixture is hot, usually about 20 minutes.
Serve hot!
