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1. Open the biscuits and cut each in half.
2. Mold each half into the bottom and up the sides of a 24 well mini muffin pan.
3. In a bowl, combine the chopped crab and Swiss cheese.
4. Scoop out 2 tablespoons of the mixture and place in each muffin well.
5. Whisk together the egg, milk, dill weed and salt in another bowl.
6. Bake for 15 to 20 minutes in a 375 degree oven, or until the edges are golden brown.
7. Let stand for 5 minutes before serving.
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