Crab Mini Tarts Recipes

CRAB TARTLETS - STEPH

Steps:

• 1. Beat eggs until frothy. Add next three ingredients; stir well. Add remaining ingredients. Place shells on ungreased baking sheet. Spoon mixture into tart shells.
• 2. Bake at 350 degrees for 40 minutes or until cheese mixture is set. Place on lower rack in oven. ENJOY!!

CHEESY CRAB TARTS

Steps:

• Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
• In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.

CRAB MINI TARTS

Steps:

• Preheat oven 375 degrees.
• Place tarts on an ungreased baking sheet. Sprinkle swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients.
• Spoon a teaspoonful of crab mixture into each tart shell.
• Bake for 18 to 20 minutes or until pastry is browned. Serve warm.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

DEVILED CRAB TART

Steps:

• Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan. With a fork prick bottom and side of shell all over. Chill shell 30 minutes, or until firm.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice. Bake shell until just pale golden, about 8 minutes more. (Leave oven on.) Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature.
• Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened.
• Increase temperature to 425°F.
• Pick over crab meat and drain roasted peppers. Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use. In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste.
• Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs. Bake tart in middle of oven until top is golden, 20 to 25 minutes. Serve tart warm or at room temperature.

EASY SAVOURY CRAB MINI TARTS

Steps:

• Set oven to 375 degrees F.
• To make the bread tart shells; generously butter small muffin tins.
• Cut a 3-inch round from each slice of bread.
• Press into muffin tins.
• Bake for 10 minutes or until golden brown.
• To make the filling; melt butter in a pan.
• Stir in flour; whisk until bubbly (about 1-2 minutes).
• Stir in half and half cream; cook whisking until thickened (about 1 minute).
• Stir in grated cheese until melted.
• Add in all remaining ingredients; mix until combined.
• Fill each bread tartlet with mixture.
• Bake for about 5 minutes or until bubbly.

CRAB AND ARTICHOKE TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
• Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
• Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.