Crab Mini Tarts Food

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.

MINI CRAB TARTS

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.

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.

KING CRAB APPETIZERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
• Divide rolls in half and press into the prepared tartlet pans. Set aside.
• In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

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!!

CRAB SALAD TARTS

Steps:

• In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper., Spoon filling into tart shells. Cover and freeze for up to 3 months. Or, place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm., To use frozen tarts: Place on an ungreased baking sheet. Bake at 350° for 13-15 minutes or until 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.

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 PHYLLO TARTS

Steps:

• Place tart shells on an ungreased baking sheet and sprinkle cheese into each shell.
• In a mixing bowl, combine remaining ingredients and spoon about a teaspoonful into each tart shell.
• Bake at 375 F for 18-20 minutes or until pastry is browned and serve warm!

SPINACH, CRAB AND FETA TARTS

Steps:

• Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
• Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
• In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
• Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
• Stir in the garlic and ¼ tsp salt.
• Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
• Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
• Add the reserved spinach liquid to the sautéed onions.
• Bring to a boil over high heat and boil for 2 minutes.
• Add the mixture to the spinach along with the crabmeat and feta.
• In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
• Stir the mixture into the spinach.
• Preheat the oven to 350F.
• Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
• Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
• Brush the filo with some of the melted butter.
• Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
• Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
• Repeat the process with the remaining sheets of filo and melted butter.
• Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
• Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
• Season with salt and pepper and puree until smooth.
• Strain into a medium bowl.
• Rinse and dry the blender.
• Add the basil and olive oil and puree until smooth.
• Scrape the basil oil into a small bowl and season with salt.
• In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
• Spoon the crab filling into the filo-lined cups.
• Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
• Let cool slightly in muffin tin.
• Transfer the crab tarts to individual plates.
• Top each tart with a heaping tsp of the mayonnaise.
• Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.

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.