Seafood Tartlets

CRAB TARTLETS RECIPE - (4.6/5)

Steps:

• Beat eggs in medium bowl until frothy. Add flour, salad dressing and milk. Stir well. Add green onion, crab and cheese. Stir to combine well. Place tart shells on un-greased baking sheet. Divide cheese mixture evenly among tart shells. Bake on lowest rack in 350°F (175 C) oven for about 40 minutes until set. Makes 60 tarts. 1 tart: 45 Calories; 3.5 g Total Fat (1.5 g Mono, 0.7 g Poly, 1.1 9 Sat); 2 g Carbohydrate

CRISPY SHRIMP TARTS

Steps:

• Heat oven to 350°F. Place phyllo shells on ungreased large cookie sheet.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.
• Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet; place on serving platter. Top each with 1/2 teaspoon plum sauce and lime peel.

SHRIMP TARTLETS RECIPE - (4.2/5)

Steps:

• Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.

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.

SEAFOOD SALAD TARTLETS

Steps:

• In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
• Just before serving, spoon 1 scant tablespoon crabmeat mixture into each phyllo dough shell. Garnish each tartlet with shrimp and parsley.

SEAFOOD TARTLETS

Steps:

• Heat oven to 350 degrees.
• Whisk eggs and water in shallow dish until blended.
• Add 6 crackers; press to evenly cover. Let stand 2-3 minutes or until softened.
• Press 1 soaked cracker into each of 6 mini muffin pan cups sprayed with cooking spray.
• Repeat to make a total of 24 crusts.
• Bake 25 minutes. Cool.
• Fill cracker cups with chilled seafood salad , or other favorite salad.

QUICK'N'EASY SEAFOOD TARTS

Steps:

• Preheat oven to 375F; arrange tart shells on a baking sheet.
• Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
• In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
• Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
• Serve warm or at room temperature.

SEAFOOD TARTLETS

Steps:

• Bring tartlets to room temperature. Preheat oven to 400 (or 375 in convection). Mix all ingredients together in a microwaveable bowl. Heat in the microwave to bring mix to room temperature. Fill each tartlet with with mix. Sprinkle with paprika. Bake in oven for 10 minutes or until hot. Serve hot.

SPICY SEAFOOD SHELL APPETIZERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
• In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
• Form phyllo dough into shells. Fill shells with the mixture.
• Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.

SHRIMP AND TOMATO TARTLETS

Steps:

• Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
• Remove the dough, and chill for half an hour.
• When the dough is ready, heat the oven to 400 degrees.
• Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
• Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
• Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
• In a mixing bowl, toss the lettuce and vinaigrette.
• Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.