Post by Baking_Bud on Mar 1, 2003 19:52:26 GMT -6
1 can of 5 large refrigerated buttermilk biscuits
1 6 ounces can crabmeat - drained, picked through and flaked
1/4 cup shredded Swiss cheese PLUS 1/4 cup Monterey Jack Cheese
1 egg
1/2 cup milk
1 tbsp. grated onion
1/2 teaspoon dill weed
1/4 teaspoon salt
*white pepper to your taste
Directions: Take each biscuit, and cut into 5 equal sections. Then take and turn it into a small cup by pressing each biscuit section onto the bottom and up the sides of 24 ungreased miniature muffin cups. Fill each cup with 2 teaspoons crab and 1 teaspoon cheese mixture. In a small bowl, combine the egg, milk, onion, dill, salt, and pepper according to your tastes, and then put about 1-1/4 tsp. of this mixture over the crab and cheese. Bake at 375 degrees for 15 - 20 minutes or until the edges are a light golden brown. Let stand for 5 minutes to set up before removing from the pans.
NOTE: This leaves 3 biscuits over if you use the 8 count of biscuits. You can increase the recipe accordingly and make more miniature quiches, or try to find the 5 count Large style biscuit one. Or you can use the leftover biscuits to add into a soup or stew you might be making that night, by flattening the biscuit, rolling in some flour, and then cutting in small pieces. One biscuit can cut about 10 pieces. Judge size according to your need, and bake according to a dumpling recipe, ie. 10 minutes uncovered and then 10 minutes covered.
1 6 ounces can crabmeat - drained, picked through and flaked
1/4 cup shredded Swiss cheese PLUS 1/4 cup Monterey Jack Cheese
1 egg
1/2 cup milk
1 tbsp. grated onion
1/2 teaspoon dill weed
1/4 teaspoon salt
*white pepper to your taste
Directions: Take each biscuit, and cut into 5 equal sections. Then take and turn it into a small cup by pressing each biscuit section onto the bottom and up the sides of 24 ungreased miniature muffin cups. Fill each cup with 2 teaspoons crab and 1 teaspoon cheese mixture. In a small bowl, combine the egg, milk, onion, dill, salt, and pepper according to your tastes, and then put about 1-1/4 tsp. of this mixture over the crab and cheese. Bake at 375 degrees for 15 - 20 minutes or until the edges are a light golden brown. Let stand for 5 minutes to set up before removing from the pans.
NOTE: This leaves 3 biscuits over if you use the 8 count of biscuits. You can increase the recipe accordingly and make more miniature quiches, or try to find the 5 count Large style biscuit one. Or you can use the leftover biscuits to add into a soup or stew you might be making that night, by flattening the biscuit, rolling in some flour, and then cutting in small pieces. One biscuit can cut about 10 pieces. Judge size according to your need, and bake according to a dumpling recipe, ie. 10 minutes uncovered and then 10 minutes covered.