• 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° for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm. Yield: 2 dozen.
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