Best Crab Mini Quiches Recipes
CRAB MINI QUICHES
Satisfy nibblers with easy-to-grab mini-sized quiches. Be a step ahead and use the make-ahead recipe tip.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough in bottom and up side of each muffin cup. Divide crabmeat evenly among muffin cups.
- In another small bowl, beat half-and-half and egg with spoon until blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
- Bake about 20 minutes or until edges are golden brown and centers are set.
Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Quiche, Sodium 170 mg, Sugar 0 g, TransFat 0 g
MINI EGGLESS CRAB QUICHES
This is adapted from a recipe that I found in a Kraft magazine.
Provided by Beth Gordon
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Mix the cream cheese, mayo, green onions, and crab meat in bowl.
- 2. Mix paprika and parmesan cheese in small bowl, set aside.
- 3. Place wontons into muffin pan. Fill with the crab meat mixture.
- 4. Sprinkle tops with parmesan cheese mixture.
- 5. Bake for 18-20 minutes until sides are browned and tops are bubbly.
- 6. For best flavor, cool 2 minutes and serve warm.
CRAB MINI QUICHES
Satisfy nibblers with easy-to-grab mini-sized quiches. Be a step ahead and use the make-ahead recipe tip.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough in bottom and up side of each muffin cup. Divide crabmeat evenly among muffin cups.
- In another small bowl, beat half-and-half and egg with spoon until blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
- Bake about 20 minutes or until edges are golden brown and centers are set.
Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Quiche, Sodium 170 mg, Sugar 0 g, TransFat 0 g
ASIAN CRAB MINI QUICHES
Looking for an Asian-style appetizer recipe to satisfy nibblers? Then check out these easy-to-grab mini- quiches made using Pillsbury® refrigerated pie crusts. Servings # 24
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 2 1/2-inch round cutter, cut crusts into 24 rounds. Press each round into ungreased miniature muffin cup.
- Beat eggs in medium bowl. Add half-and-half, onions, chile, lime peel, gingerroot and salt; stir with wire whisk to blend. Stir in crabmeat and cheese. Spoon about 1 tablespoon mixture into each crust-lined cup.
- Bake at 375°F. for 25 to 30 minutes or until filling is set and crust is golden brown around edges. Serve warm or cool. Store in refrigerator.
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