Time
prep 0:30
total 0:45
Ingredients
| 1 (15) | pkg refrigerated pie crust, softened as directed on package | | 2 | eggs | | 1/2 cup | of half and half | | 2 tbsp. | chopped green onions | | 1 tsp. | grated lime peel | | 1 tsp. | grated gingerroot | | 1/2 tsp. | salt | | 1 (6) | can refrigerated pasteurized crabmeat | | 1/4 cup | shredded fresh Parmesan cheese |
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Instructions
1.Heat oven to 375 remove pie crusts from pouches.
2.Unfold crusts pressing out fold lines. With 2-1/2 inch round cutters cut crusts into 24 rounds and press each round into ungreased miniature muffin cup
3.Beat eggs in medium bowl. Add half and half, onions, lime peel, gingerroot and salt stir with a wire whisk to blend Stir in crabmeat and cheese.
4.Spoon about 1 tablespoon mixture into each crust lined cup
5.Bake at 375 for 25-30 min or until filling is set and crust is golden around edges.
Author's Comments
just something i thought up. here yeah go. good for appetizers
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