Prawn And Crab 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.

CHILLI CRAB AND PRAWN TARTS

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Cut the pastry into 4 squares and use to line 4 x 10cm round x 2cm deep fluted tart tins. Trim the excess pastry and prick the bases with a fork. Line each with baking paper and fill with baking beans or rice. Bake for 15 minutes.
• Meanwhile, melt the butter in a frying pan and gently cook the spring onions and chilli for 2-3 minutes. Add the prawns and cook for 2 minutes, until pink. Remove from the heat and stir in the crab and some seasoning.
• Mix together the cream, egg yolks, coriander and lime zest in a jug.
• Remove the paper and beans from the pastry cases. Spoon in the crab mixture, then pour in the egg mixture. Bake for a further 15 minutes, until set but still with a slight wobble. Stand for 10 minutes before serving.

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.

PRAWN AND CRAB TARTS

Steps:

• Grease the recesses of 2 12-hole mini muffin pans (11/2 tablespoon capacity).
• Using a 6.5cm round cutter (slightly larger than 21/2 inches), cut a round from each slice of bread; gently press the bread rounds into the recesses of the mini muffin pans.
• Combine the crab meat, egg yolk, cornflour, spring onions and plum sauce in a bowl; whisk the egg white in a small bowl until foamy; add it to the crab mixture and mix well.
• Peel and de-vein the prawns, leaving the tails intact. Place 1 prawn in each bread case, leaving the tail overhanging the edge of the basket; divide the crab mixture between the bread cases, curling the prawn tails around the edge of the cases.
• Cook the tarts in a very hot oven (240°C, 475°F) for 10 minutes or until the prawns are cooked and the bread is golden brown.
• Garnish the tarts with herbs and the red pepper strips, and serve them with extra plum sauce.
• Notes: You can replace the bread with shortcrust pastry. Line the greased muffin pans with pastry rounds and cook without the filling, in a moderate oven (190°C, 375°F) for 10 minutes or until just coloured. Remove and cool before adding the prawn and the crab mixture. If you want to make your own Plum Sauce, I recommend Rita L's Asian Plum Sauce Recipe #99500.

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 AND SHRIMP DIPS

Steps:

• In a mixing bowl, using an electric mixer, beat cream cheese and mayonnaise until well blended.
• Add ketchup, Tabasco sauce, Worcestershire sauce and beat again until well incorporated.
• Add onions and mix well using a fork.
• Adjust Tabasco sauce to taste.
• Divide mixture equally into 2 serving bowls.
• Add crab to one bowl and mix well using a fork.
• Add shrimp to the other bowl and mix well using a fork.
• Serve with potato chips or vegetable crackers.
• Refrigerate any unused portions.

CAJUN SHRIMP AND CRAB OVER POLENTA

Steps:

• Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
• Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
• Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
• Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
• Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
• Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.