Bisquick "Crab" Quiche - cooking recipe

Ingredients

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

Preparation

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