Bite-Size Crab Quiches

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: 30 mins
• Serves: 6-8
• Yields: 24 muffins

Ingredients

• 1 (10 1/4ounce) package  large  refrigerated buttermilk biscuits
• 1 (6 ounce) can  crabmeat, drained, flaked and cartilage removed
• 1⁄2 cup  shredded swiss cheese
• 1  egg
• 1⁄2 cup milk
• 1⁄2 teaspoon dill weed
• 1⁄4 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.