Crab Mini Tarts Food

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.

MINI CRAB CAKES AND CAJUN TARTAR

Steps:

• For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
• For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.

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 WONTON CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

TINY TARTS

Steps:

• Preheat the oven toe 325 degrees F (165 degrees C).
• Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
• Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
• To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
• Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

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.

MINI CRAB CAKES

Steps:

• Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
• Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
• Arrange crab cakes on serving platter; sprinkle with chives.
• Available in the Asian foods section of some supermarkets and at Asian markets.

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 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.

MINI FRUIT TARTS

Steps:

• Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
• Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
• Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
• Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
• Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

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.

MINI RASPBERRY AND MASCARPONE TARTS

Steps:

• Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
• While it is running, add the egg yolk and water.
• Process until the dough just forms.
• Turn the dough onto a lightly floured working surface or cutting board.
• Knead a few times until the dough is smooth.
• Shape into a 10cm round.
• Wrap with a plastic wrap.
• Chill in the refrigerator for at least half an our until it's firm.
• Preheat oven to 400 F degrees.
• With a floured rolling pin, roll out pastry until 1/8-inch thick.
• With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
• Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
• With a fork, gently prick the shell a few times.
• Put the pans into freezer for at least 20 minutes until the shell is firm.
• Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes.
• Place the shells onto a wire rack to cool completely.
• To make the mascarpone filling:.
• Mix together the mascarpone, sugar and vanilla in a small bowl until well blended.
• Cover and chill for at least half an hour or longer until ready to use.
• With a spoon, place the mascarpone filling into mini tart shells.
• Top with the fresh raspberries.
• Dust with powdered sugar and serve.

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!

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.

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.

FESTIVE CRAB CAKES

Steps:

• In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. , Fill each shell with 1 tablespoon crab mixture. Top each with 1 teaspoon cranberry sauce. Bake at 375° for 12-15 minutes or until heated through.