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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.
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Servings:
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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
Container: mini muffin tins, medium mixing bowl
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • 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.
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