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Bite-Size Crab Quiches

"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
    2 dozen


  • 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


  • 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.
  • Bake at 375° for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
Nutrition Facts
3 each: 248 calories, 11g fat (5g saturated fat), 53mg cholesterol, 774mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 12g protein.

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  • thedags
    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).

  • MomcatNell
    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.

  • Joyah
    Nov 9, 2011

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

  • mcphena
    Apr 22, 2008

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