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Mini Crab Quiches Recipe

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These unique bite-size bits of deliciousness will be a welcome treat at an hors d’ oeuvre party, especially for seafood lovers. They’re also great as a breakfast or brunch item, or serve them with a salad for a terrific light lunch.
Directions
  • Cut each biscuit in half, mold into bottom and up sides of 24 ungreased mini muffin tins.
  • Mix together chopped crab and Swiss cheese. Place about 2 tsp. of the mixture into each mold.
  • In another bowl, whisk together egg, milk, dill weed and salt.
  • Spoon about 1 tsp. mixture on top of crab mixture. It will sink down as you pour it in.
  • Bake at 375° for 15-20 minutes or until edges are golden brown.
  • Let stand for 5 minutes before removing from pan. Serve warm.
Container: mini muffin tins, medium mixing bowl
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 3
Servings: 2
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Ingredients
- 1 package (13 to 16 oz.) large refrigerated buttermilk biscuits
- 1 cup imitation crab meat - chopped
- 1/2 cup Swiss cheese - shredded
- 1 egg
- 1/2 cup milk
- 1 teaspoon dill - extra for garnish
- 1/4 teaspoon Lawry's seasoned salt
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