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Mini Crab Quiche Recipe

Be sure to use fresh crab meat, if possible, for these delectable little crab pastry appetizers.

Prep Time: 20 minutes | Cook: 30 minutes | Servings: 8-10



  • Refrigerated pastry dough for 2-crust pie
  • 1 large egg, beaten
  • 1/4 cup skim milk
  • 1/2 cup Swiss cheese, grated
  • 1 tablespoon cream cheese, softened
  • 1 tablespoon onion, minced
  • 1/2 pound fresh crab meat*
  • 4 teaspoons nutmeg
  • White pepper to taste
  • Pinch of salt


  1. Preheat the oven to 450 degrees F. Prepare a mini muffin pan with cooking spray.
  2. Roll out your dough thinly on a floured surface and cut out flower shaped circles using a 2 3/4 inch daisy cookie cutter. Lightly press the dough circles into your prepared mini muffin pan. Prick the dough with a fork. Bake for 5 minutes at 450 degrees. Remove from the oven. Set aside.
  3. Reset the oven to 375 degrees F. Mix together the remaining ingredients and spoon the mixture into the tart shells, filling them to just below the petals of the dough. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean. Serve hot.

* It is recommended you use fresh crab meat instead of canned or imitation crab meat. You can’t beat the flavor of the fresh crab in this dish.

Our Recommendations:

Flower Cookie Cutters Wilton W4829 EasyFlex Silicone Mini Muffin Pan

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