With the holiday season fast approaching, we all look for ways to save a little time. So if you have plans for entertaining over the next month or two, try serving appetizers instead of a meal or to accompany sandwiches or chili.
This recipe for Bite-Size Crab Quiche is both quick and easy, but your family or guests will think you’ve spent hours creating these tasty appetizers. It’s an easy clean-up as well since you mix everything in one bowl.
These are best when served warm, so if you make them ahead of time, be sure to refrigerate them until they’re ready to serve. Then, just pop them into the microwave for a minute or two to warm them up again.
Their unique flavor will blend well with just about any other item or drink on your menu. They’re so tasty I bet you won’t be able to eat just one!
BITE-SIZE CRAB QUICHES
1 (16.3 ounce) tube large refrigerated buttermilk biscuits
1 (6-ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
1/2 cup shredded Swiss cheese
1 egg, beaten
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
Separate each biscuit into five equal pieces. Press each piece onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough).
Meanwhile, mix crabmeat with shredded Swiss cheese; add beaten egg, milk, salt and dill weed. Fill each biscuit cup with 2 to 2-1/2 teaspoons crab mixture.
Bake at 375 degrees for 15 minutes or until edges are golden brown; let stand for 5 minutes before removing from pans. Serve warm. Makes two dozen.
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