Asian Crab Mini Quiches Recipes

CRAB MINI QUICHES

Crab Mini Quiches image

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

Ingredients

1 1/4 cups Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1/3 cup canned crabmeat, finely chopped cooked crabmeat or finely chopped imitation crabmeat
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Parmesan cheese (2 oz)

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 CRAB QUICHE APPETIZERS

Mini Crab Quiche Appetizers image

This recipe is from one of those little supermarket 'checkout cookbooks' , this particular one is from 'Taste of Home', it's easy and yummy. I'm posting it here for safe-keeping.

Provided by arroz241_11561377

Categories Cheese

Time 40m

Yield 2 dozen, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 large buttermilk biscuit, refridgerated tube
1 cup imitation crabmeat, chopped
1/2 cup swiss cheese, shredded
1 egg
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt

Steps:

Pre-heat oven to 375 degrees.
Separate each biscuits into 5 equal pieces.
Press onto the bottom, and up the sides of 24 ungreased miniature muffin cups.
Fill each cup with 2 tsp crab and one tsp Swiss cheese.
In a small bowl, combine the egg, milk, dill weed and salt. Spoon about 1 1/2 teaspoons into each cup.
Bake for about15-20 minutes, or until edges are golden brown.
Let stand for about 5 minutes before removing from pan. Serve warm.
Note: the computer and I fought over the tube of refridgerated buttermilk biscuits. The recipe states 1 (16.3 oz) tube of large buttermilk biscuits.

Nutrition Facts : Calories 95.1, Fat 4.2, SaturatedFat 2.4, Cholesterol 49.7, Sodium 454.1, Carbohydrate 7.2, Fiber 0.2, Sugar 2.5, Protein 7

NIF'S MINI CRUSTLESS QUICHES

Nif's Mini Crustless Quiches image

This is a recipe that my Mom gave me years ago and it's great at a party. You can substitute ham, tuna or baby shrimp for the crab. Feel free to add sauteed mushrooms, peppers, or other veggies. Just be sure to dice everything quite small. Enjoy!

Provided by Nif_H

Categories High Protein

Time 25m

Yield 36 mini muffins, 12 serving(s)

Number Of Ingredients 5

Ingredients

16 Ritz crackers, crushed
8 ounces sharp cheddar cheese, shredded
8 large eggs, beaten very well
2 (6 ounce) cans crab, drained
2 tablespoons green onions, sliced very thinly

Steps:

Preheat oven to 350°F Spray mini muffin tin with nonstick spray.
Mix all ingredients in a bowl.
Fill each cup 2/3 full with mixture and bake for 15-20 minutes, until set.

Nutrition Facts : Calories 170.3, Fat 10.7, SaturatedFat 5.3, Cholesterol 160.6, Sodium 287.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.6, Protein 14.2

ASIAN CRAB MINI QUICHES

Asian Crab Mini Quiches image

I made this tasty appetizer on Thanksgiving and it was a hit. This is adapted from a Pillsbury recipe. Use any pie crust you like for a 2-crust pie.

Provided by Hey Jude

Categories Crab

Time 50m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) package refrigerated pie crusts or 1 (15 ounce) package your own double crust pie crusts
2 eggs
1/2 cup half-and-half
2 tablespoons finely chopped green onions
1 red jalapeno chiles, seeded and minced or 1/2 tablespoon Thai sweet chili sauce
1 teaspoon lime zest
1 teaspoon grated fresh ginger
1/2 teaspoon salt
6 ounces crabmeat, canned,fresh or the hermetically sealed packages
1/4 cup shredded fresh parmesan cheese

Steps:

Heat oven to 375°; unroll pie crusts (or roll out your own) and cut out circles with a 2 1/2-inch round cutter; press each circle into ungreased miniature muffin cup- you should have 24.
Beat eggs in a medium bowl; add half-and-half, green onions, chile, lime peel, ginger and salt; whisk to blend well and stir in crabmeat and cheese; spoon about 1 tablespoon into each crust-lined cup, making sure you don't fill too full or filling may spill out while baking, making quiches difficult to remove from pans.
Bake at 375° for 25-30 minutes or until filling is set and crust is golden brown around edges.
Serve warm or cool; store leftovers in fridge.

Nutrition Facts : Calories 114.6, Fat 7.2, SaturatedFat 2.5, Cholesterol 23.4, Sodium 246.2, Carbohydrate 9.2, Fiber 0.2, Sugar 0.8, Protein 3.2

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