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Bite-Size Crab Quiches Recipe
Bite-Size Crab Quiches Recipe photo by Taste of Home

Bite-Size Crab Quiches Recipe

Publisher Photo
"These mouthwatering morsels make an appealing appetizer when you invite a few friends to the house after a movie or ball game."—Virginia Ricks, Roy, Utah.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
  • 1/2 cup shredded Swiss cheese
  • 1 egg
  • 1/2 cup milk
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt

Nutritional Facts

One serving (3 each) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.

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.
Originally published as Bite-Size Crab Quiches in Taste of Home February/March 2003, p65

Nutritional Facts

One serving (3 each) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.

Reviews for Bite-Size Crab Quiches

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Mar. 9, 2012

I've made this many times since it first appeared in Taste of Home and the recipe has turned out perfectly every time. It's one of our favorite appetizers and it's just as good reheated or served cold if we have a few left over (which we rarely do).

MY REVIEW
Reviewed Jan. 26, 2012

This was easy to make, and baked to perfection. We all love this receipe because it is not as rich as many quiches are. I use dill in many things I cook, and I added 1/2 teaspoon lemon juice while combining the egg mixture.' Best ever' from people who seldom eat quiche. One friend even asked for the receipe for her family.

MY REVIEW
Reviewed Nov. 9, 2011

I believe the dill weed makes this nasty. My brothers family and my family did not like this at all.

MY REVIEW
Reviewed Nov. 22, 2008
MY REVIEW
Reviewed Apr. 22, 2008

These blew up and got too big and spilled the filling all over the oven. Not good.

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