"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Bite Size Crab Quiches, by Angie Murphy, is from The Murphy Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 10 oz refrigerated biscuits 1 6 oz crab meat, drained, flaked, and cartilage removed 1/2 cup shredded Swiss 1 egg 1/2 cup milk 1/2 tsp dill weed 1/4 tsp salt
Separate each biscuit into 5 equal pieces. Press into 24 miniature muffin cups. Fill each cup with 2 tsp crab and 1 tsp Swiss cheese. Combine egg, milk, dill and salt. Spoon about 1 1/2 tsp into each cup.
Bake at 375º for 15-20 minutes or until edges are golden brown. Let stand five minutes before removing from pan.
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