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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 tube (16.3 ounces) large refrigerated buttermilk biscuits |
1 6-ounce can(s) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat |
1/2 cup(s) shredded swiss cheese |
1 egg |
1/2 cup(s) milk |
1/2 teaspoon(s) dill weed |
1/4 teaspoon(s) salt |
Directions:
1. • Separate each biscuit into five equal pieces. Press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
2. • Bake at 375° for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm. Yield: 2 dozen.
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