Best 3 Crab Mini Tarts Recipes
Indulge in a delightful culinary adventure with our enticing Crab Mini Tarts, a harmonious blend of flavors and textures that will tantalize your taste buds. These miniature masterpieces are perfect for any occasion, from sophisticated cocktail parties to casual family gatherings. Impress your guests with these elegant and savory treats that combine the delicate sweetness of crab with a medley of aromatic herbs and a crispy, flaky crust. Our curated collection of recipes offers a variety of options to suit every palate, from classic to contemporary, ensuring that each bite is an unforgettable experience. Embark on a culinary journey with our Crab Mini Tarts, and discover a world of flavors that will leave you craving more.
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MINI CRAB TARTS
Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 30 appetizers.
Number Of Ingredients 10
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.
Nutrition Facts :
CRAB MINI TARTS
Make and share this Crab Mini Tarts recipe from Food.com.
Provided by shysavsianna
Categories Crab
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
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.
SPINACH, CRAB & ARTICHOKE MINI TARTS RECIPE - (4.6/5)
Provided by Margannl
Number Of Ingredients 14
Steps:
- Directions Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. 3.Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry. 4.Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving. 5.Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe. 1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe. Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. 3.Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry. 4.Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving. 5.Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe. 1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe.
Tips:
- Select fresh and high-quality ingredients: Use fresh crab meat for the best flavor and texture. Ensure the vegetables are crisp and vibrant, and use quality cheese for a rich and creamy filling.
- Prepare the crab filling with care: Gently flake the crab meat to avoid breaking it into small pieces. Mix it with a flavorful combination of herbs, spices, and seasonings to enhance its taste.
- Use a good quality puff pastry: Thaw the puff pastry according to the package instructions and handle it gently to prevent it from tearing. If you have time, make your own puff pastry for a more authentic and flaky crust.
- Don't overfill the tart shells: Fill the tart shells just enough so that the filling doesn't overflow when baking. This will help prevent a messy appearance and ensure the tarts are cooked evenly.
- Bake the tarts until golden brown: Keep a close eye on the tarts as they bake to ensure they don't overcook. The filling should be set, and the crust should be golden brown and flaky.
Conclusion:
Crab mini tarts are not only delicious but also visually appealing, making them perfect for any occasion. With their flaky crust, creamy filling, and rich crab flavor, these tarts are sure to impress your guests. Whether you're hosting a party or simply want to enjoy a special treat, these crab mini tarts are a delightful choice. Be sure to experiment with different fillings and toppings to create your own unique variations. Happy baking!
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