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:

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 375Â° 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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