1 can (7 oz.) of crab meat
1/2 c. mayonnaise
1 tbsp. chopped green onion
1 tbsp. lemon juice
4 oz. grated Swiss cheese
1 pkg. Hungry Jack buttermilk flaky biscuits
1 can (15 oz.) sliced water chestnuts

Combine first five ingredients. Set aside. Separate the 10 biscuits into three sections, making a total of 30 biscuits. Place them on a greased cookie sheet.

Place approximately 1 teaspoon of the crab meat mixture on top of each biscuit. Place a sliced water chestnut on top. OPTIONAL: Sprinkle with paprika or parsley. Freezes well after baking. Reheat at 400 degrees for 10 minutes or until brown and bubbly.