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Mini Crab Muffins


1 cup baking mix
½ teaspoon dried dill weed
1 cup milk
½ cup sour cream
1 teaspoon Worcestershire sauce
4 eggs, beaten
2/3 cup shredded Monterey Jack cheese
2/3 cup shredded sharp Cheddar cheese
2 cans (6 ounces) crabmeat, drained
4 scallions, chopped, white and green parts

Preheat oven to 400 degrees.  Spray mini muffin tins with non-stick cooking spray.

Mix together baking mix, dill weed, milk, sour cream, Worcestershire sauce and eggs until blended.  Stir in cheese, crabmeat and scallions.

Spoon approximately 1 tablespoon into each muffin cup.

Bake 17 – 20 minutes or until golden brown.

Makes 48
 
 
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