1 tube (16.3 oz) reduced fat refrigerated buttermilk biscuits 1 can (6 oz) crabmeat, drained & flaked 1/2 cup sargento reduced fat 4 cheese italian mix 1/4 cup all whties egg substitute 1/2 cup skim milk 1/2 tsp dill weed 1/4 tsp salt
Separate each biscuit into five equal pieces. Press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon cheese. In a small bowl, combine the egg substitute, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake at 375° for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.