Bisquick Crab Quiche

• 1 Tbsp. margarine
• 1/4 c. chopped green pepper
• 3/4 c. grated Cheddar cheese
• 1/2 lb. diced "crab" meat
• 2 tsp. dry mustard
• 8 to 10 drops Tabasco sauce
• 1 3/4 c. milk
• 4 eggs
• 1/4 c. chopped celery
• 1 c. biscuit mix
• 1/4 tsp. salt
• 2 Tbsp. butter or margarine (melted)
• 1 1/2 c. soft bread crumbs
• 1 c. real mayonnaise
• 1/3 c. minced celery
• 1/4 c. finely shredded Swiss cheese (1 oz.)
• 1/4 c. dry sherry
• 1 Tbsp. chopped parsley
• 1 clove garlic, minced
• 1/2 tsp. paprika
• pinch of white pepper
• 2 (6 oz.) pkg. frozen crab meat, thawed and drained

1. Lightly oil six ovenproof shells or individual shallow baking dishes.
2. Set in a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
3. In a small bowl, mix butter or margarine with 1/2 cup of the bread crumbs; set aside.
4. In a medium bowl, mix remaining 1 cup crumbs, mayonnaise, celery, cheese, sherry, parsley, garlic, paprika and pepper until well blended.

margarine, green pepper, cheddar cheese, meat, dry mustard, tabasco sauce, milk, eggs, celery, biscuit mix, salt, butter, bread crumbs, mayonnaise, celery, swiss cheese, sherry, parsley, clove garlic, paprika, white pepper, frozen crab meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409839 (may not work)