1 c. crabmeat (fresh or frozen)
1/2 c. mayonnaise
1 tbsp. lemon juice
1 scallion or 2 green onions, chopped fine
Curry powder to taste, less than 1/4 tsp.
1 c. shredded Swiss cheese
1 can water chestnuts, sliced thin
1 can flaky refrigerated biscuits

Flake crabmeat to remove membrane. Mix together all ingredients up to. Separate each biscuit into about 5 thin slices. Place about 1 inch apart on greased cookie sheet. Top each with 1 tsp. crab mixture, then thin slice of water chestnut. Bake at 425 degrees for 8 to 10 minutes until top is golden and bubbly and crust appears done. Makes 25 to 30 canapes.