Best 9 Crab Tartlets Recipes

CRAB & SHRIMP PHYLLO TARTLETS

Steps:

• Brush one sheet of phyllo with melted butter, place next sheet on top, brush with butter, repeating until all four sheets are used, do not brush top sheet with butter.
• Cut into 24 equal squares.
• Place each square into ungreased mini muffin cups.
• Bake at 350 5-7 minute until brown.
• Beat cream cheese with electric beaters, until creamy.
• Add ketchup, horseradish, hot sauce, and worcestershire sauce, mix through.
• Add onion,crab, and shrimp.
• Stir to mix trough.
• Put a heaping tablespoon of mixture into each baked phyllo shell, garnish with one whole med shrimp and chives.

CRAB PHYLLO CUP TARTLETS

Steps:

• Preheat oven to 350*.
• Mix the cream cheese and horseradish sauce together.
• Fold in the crabmeat and onion.
• Using a small sized scoop (Pampered Chef), place filling into tart shells.
• Sprinkle with a small amount of paprika.
• Bake for 16-18 minutes, or until slightly brown on top.

CRAB TARTLETS

Steps:

• Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375° for 18-20 minutes or until pastry is browned. Serve warm.

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!!

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

CRAB TARTLETS

Steps:

• Saute all vegetables Together in butter until just begining to soften. Add to picked crabmeat, cream cheese, and herbs. Mix well. Then place by spoonfuls into premade mini phyllo cups. Bake at 375 for 8-12 minutes or untiltops begin to turn golden. Serve hot with a 1/2 tsp. Thai sweet chile sauce on top.

CRAB AND SNOW PEA TARTLETS

Steps:

• Place pea pods and the crabmeat in a food processor, pulse just until chopped. Add the egg, mayonnaise, celery, onion and mustard. Pulse briefly, just until mixed together.
• Spoon into tart shells and chill.

CRAB RANGOON TARTLETS

Steps:

• Preheat oven to 400°. In a small bowl, beat cream cheese and onion dip until blended; stir in crab. Arrange tart shells on an ungreased baking sheet. Fill with crab mixture., Bake until golden brown and heated through, 11-13 minutes. If desired, serve with sweet-and-sour sauce.

WARM CRAB TARTLETS

Steps:

• FOR CRUST: Combine flour and salt in processor. Add butter and blend, using on/off turns, until butter is reduced to pea-size pieces. Blend in enough water to form moist clumps gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Cut dough into 6 equal pieces. Form each into disk. Roll each disk on lightly floured surface to 6-inch round. Fit each round into 4 1/2 by 3/4 inch tartlet pan with removable bottom; cut off excess dough. Pierce crusts with fork; freeze dough 30 minutes. Preheat oven to 400 degrees F. Line crusts with foil and dried beans or pie weights. Bake crusts 15 minutes. Remove foil and beans. Bake crusts until pale golden, about 8 minutes longer, pressing down with back of fork if crusts bubble. Cool. FOR FILLING: Whisk first 6 ingredients in medium bowl to blend. Arrange crusts in pans or baking sheets. Place 1/6 of crabmeat in each. Divide custard among crusts. bake tartlets until filling is set and just beginning to color, about 18 minutes. Cool 10 minutes; gently push up pan bottoms, releasing tartlets. Serve warm.