Crab Mini Quiches

 

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)

• 1 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.
• 2 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.
• 3 Bake about 20 minutes or until edges are golden brown and centers are set.