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Bite-Size Crab Quiches

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“These mouth watering morsels make an appealing appetizer. They will be great with the holidays coming up. I use imitation crab if I don't have fresh crab.”
READY IN:
30mins
SERVES:
6-8
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

  • 1 (10 1/4 ounce) packagelarge refrigerated buttermilk biscuits
  • 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
  • 12 cup shredded swiss cheese
  • 1 egg
  • 12 cup milk
  • 12 teaspoon dill weed
  • 14 teaspoon salt

Directions

  1. Separate each biscuit into 5 equal pieces. Press into bottom and up sides of of 24 greased minature muffin cups (discard remaining pieces of dough).
  2. Mix crab and 1 teaspoon Swiss cheese, milk, dill and salt; spoon about 1-1/2 teaspoon into each cup.
  3. Bake at 375* for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm, if possible.

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