1 (7 oz.) can crab meat, drained and flaked
1 tbsp. sliced green onion
1 c. grated Swiss cheese
1/2 c. mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. curry powder
1 (10 oz.) pkg. flaky refrigerate rolls
1 (5 oz.) can sliced water chestnuts, drained
Paprika

Combine crab, onion, cheese, mayonnaise, lemon juice and curry powder. Mix well. Spray miniature muffin tins with non-stick cooking spray. Separate each roll into 3 layers and fit into a section of the muffin tin. Repeat until all rolls are used. Spoon crab mixture into roll-lined muffin tins. Top each with a few slices of water chestnuts. Sprinkle with paprika. Bake at 400 degrees for 10 to 12 minutes or until lightly browned. Makes 30.