Spanish Crab Tartlet Food

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!!

SPANISH CRAB TARTLET

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.

SPANISH CRAB TARTS

Steps:

• Preheat oven to 375 °F
• Brush a 12-cup mini-muffin tin with olive oil and brush wonton wrappers lightly with oil. Press into muffin cups and bake for 10 minutes, until golden.
• In a sauté pan over medium-high heat, add 1 tbsp oil, onion and pepper. Sauté for 5 minutes until onion is tender.
• Add garlic and mushrooms and sauté until mushrooms are soft and pan is dry.
• Add tomato sauce, brandy and cream and cook 5 minutes to reduce.
• Add crab to warm, and season to taste.
• Spoon warm filling into baked shells and garnish with chopped parsley and grated cheese. Serve warm.

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.

CRAB TARTLETS

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.

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.

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.