CRAB TARTLETS - STEPH
These tartlets are similar to a baby quiche and perfect for the holidays. They'd be great for any party and no one needs to know how easy they are to make.
Provided by Stephanie Dodd
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 8
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!!
MINI CRAB TARTS
Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 30 appetizers.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.
Nutrition Facts :
SPANISH CRAB TARTLET
Make and share this Spanish Crab Tartlet recipe from Food.com.
Provided by Da Huz
Categories Crab
Time 1h15m
Yield 24 tartlets, 6 serving(s)
Number Of Ingredients 14
Steps:
- Fry the onion in the olive oil until soft but not browned. Add garlic and continue frying another 30 seconds. Add the wine and cook until wine is almost absorbed/evaporated. Remove from heat.
- Make the filling by whisking the egg, then mixing in the cream. Add the crab, cheese, parsley, and onions. Mix. Set aside.
- Make the dough by mixing the flour and salt in a large bowl. Cut the butter into small cubes. Use fingers to squeeze the butter into the flour by grabbing chunks of flour and butter and squeezing to combine. Continue until it looks like a bunch of small bread crumbs.
- Add water a little at a time, continuing to squeeze as before, until the flour and water form a stiff dough.
- Dust a counter with flour and roll the dough into a thin sheet. Use a 2 1/2 inch cookie cutter to cut circles of dough. Place these into a muffin tin to form the crust of the tartlets. When you run out of dough to cut, collect the scraps, re-roll them and cut more circles. You should get close to 24.
- Pour the filling evenly into each tartlet. Bake at 375 for 25-30 minutes. They should be set and golden-brown in color.
Nutrition Facts : Calories 530.5, Fat 35.8, SaturatedFat 20.7, Cholesterol 180, Sodium 446.9, Carbohydrate 38.1, Fiber 1.5, Sugar 0.8, Protein 13
WARM CRAB TARTLETS
These little tarts are a wonderful small meal, first-course, or party dish with understated elegance. Buttery pastry filled with glorious lump crab meat, tarragon and spice--no shelling neccessary! Consider this for your New Year's Eve party!
Provided by spicyperspective
Categories Lunch/Snacks
Time 40m
Yield 10 tarts
Number Of Ingredients 12
Steps:
- For the crust: Combine the flour and salt in a food processor. Pulse a few times.
- Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time, pulsing in between, until the dough comes together. It will be a bit lumpy.
- Shape the dough into a rectangle, then wrap it in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F. Place the dough on a floured work surface and roll out to a 8 X 20 inch rectangle.
- Trim the rough edges. Then cut down the center lengthwise. Cut each strip into 5 pieces creating 10- 4 inch squares of dough.
- Fold each square and place them into muffin tins. Press the centers down to the bottom and press the folds into the sides. Prick the bottoms of the shells several times with a fork.
- Bake the shells for 15 minutes. Then cool a little.
- In the meantime, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients.
- Scoop the crab mixture into each shell evenly.
- Bake for about 20 minutes-until the tops are firm and slightly golden.
- Serve warm!
Nutrition Facts : Calories 293.8, Fat 21.1, SaturatedFat 12.8, Cholesterol 110.2, Sodium 387, Carbohydrate 17.9, Fiber 0.7, Sugar 0.2, Protein 8.3
JACK CHEESE AND CRAB TARTLET
Make and share this Jack Cheese And Crab Tartlet recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400° F.
- To make puff pastry: Dust flour over a work surface.
- Place puff pastry sheets on floured surface.
- Using a rolling pin, stretch the pastry sheets 2 inches each side.
- Gather four (six-inch) tartlet shell containers.
- Using the bottom of one of the containers as a guide, cut out two circles per pastry sheet (extend the cut border two inches, making an eight inch diameter).
- Place the cut pastry pieces inside each shell container, molding so the pastry fits just right.
- With a fork, dock the bottom of each shell container.
- To make the filling: In a bowl combine all other ingredients, incorporating well.
- Fill each shell with 1/2 cup of the mixture, then top each shell with any remaining filling.
- Bake in oven for 35 minutes or until a toothpick comes out clean upon insertion.
- Tartlets can be served over a sauté of wild mushrooms.
Nutrition Facts : Calories 1188, Fat 83.9, SaturatedFat 33.5, Cholesterol 185.4, Sodium 1045.5, Carbohydrate 66.2, Fiber 2.1, Sugar 1.7, Protein 42.3
CRAB TARTLETS
Make and share this Crab Tartlets recipe from Food.com.
Provided by Boomette
Categories Crab
Time 20m
Yield 30 tartlets, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut roughly cherry tomatoes, put on paper towels and let drain. In the meantime, in a bowl, mix mayonnaise, vinegar, terragon and tabasco. Add crabmeat and mix. Sponge up the tomatoes and add to crab mixture. (You can prepare this step in advance, cover it, and put it in the fridge until next day).
- If you want, put miniature phyllo cups on a baking sheet and heat in a preheated oven of 250 F for about 5 minutes. Put the phyllo cups in a serving plate and garnish each phyllo cups with about 1 teaspoon of crab mixture.
Nutrition Facts : Calories 72.4, Fat 5.1, SaturatedFat 0.8, Cholesterol 15.7, Sodium 328.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 4.7
CHEESY CRAB TARTS
I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.
Provided by Peggy V.
Categories Crab
Time 40m
Yield 32 tarts, 12-15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.7, Fat 13.7, SaturatedFat 8.1, Cholesterol 75.6, Sodium 415.8, Carbohydrate 14.2, Fiber 0.5, Sugar 0.4, Protein 11.8
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