Ingredients
1 tube (16.3 ounces) large refrigerated buttermilk biscuits1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup chopped imitation crabmeat1/2 cup shredded Swiss cheese1 large egg1/2 cup 2% milk1/2 teaspoon dill weed1/4 teaspoon salt
Preparation
Preheat oven to 375°. Separate each biscuit into 5 equal pieces. Press pieces onto the bottoms 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 egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake until edges are golden brown, 15-20 minutes. Let stand 5 minutes before removing from pans. Serve warm.
