- 1 (10 ounce) can large refrigerated buttermilk biscuits
- 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
- 1/2 cup shredded Swiss cheese
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- Separate each biscuit into five equal pieces. press onto the bottom 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 the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
- Bake at 375 degrees F for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.