2 (6 oz.) cans crabmeat, drained
pastry for 2-crust (9-inch) pie
2/3 c. whipping cream
2 eggs
2 oz. (about 1/2 c.) shredded Jarlsberg cheese
1 1/2 tsp. grated lemon peel
1/8 tsp. each dried dill weed and oregano
dash of ground nutmeg
salt and pepper to taste
fresh dill sprigs (for garnish)

Roll out pastry on floured surface. Cut into 2 3/4-inch circles with scallop-edged cutter. Fit circles into 1 3/4-inch mini muffin tin cups. Place bite-sized amount of crab in cup. Combine cream, eggs, cheese, lemon peel and seasonings; whisk to blend. Spoon egg mixture over crab. Fill cups about 3/4 full.

Bake in 375°F oven 12 to 15 minutes or until puffed and golden. Cool slightly before serving. Garnish tops with additional crabmeat and fresh dill.

Yield: 24 appetizers.