Best 3 Mini Crab Tarts Recipes
**An Exquisite Culinary Journey: Mini Crab Tarts That Delight the Senses**
Welcome to a delectable adventure where flavors dance and textures harmonize. Mini crab tarts, a culinary masterpiece, offer a symphony of taste and visual allure. These bite-sized delicacies are crafted with a buttery, flaky crust that crumbles at the first bite. Inside, a luscious filling of succulent crab meat, enveloped in a creamy, flavorful sauce, awaits your eager palate. Each tart is adorned with a touch of Old Bay seasoning, adding a hint of spice that elevates the overall experience. Whether you're hosting a sophisticated soirée or simply craving an indulgent snack, these mini crab tarts promise to captivate your senses and leave you craving more. Embark on this culinary voyage and discover the delightful recipes within, each offering a unique twist on this classic dish. From traditional favorites to innovative variations, these recipes will guide you in creating delectable mini crab tarts that will impress your family and friends. So, let's dive into the world of these exquisite treats and tantalize your taste buds with every bite.
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:
- Use fresh crab meat for the best flavor. If using frozen crab meat, be sure to thaw it completely before using.
- Be careful not to overcook the crab meat. Overcooked crab meat becomes tough and chewy.
- Use a good quality puff pastry for the tarts. This will help ensure that the tarts are light and flaky.
- If you don't have time to make the puff pastry from scratch, you can use store-bought puff pastry.
- Be sure to preheat your oven before baking the tarts. This will help ensure that they cook evenly.
- Serve the tarts warm with your favorite dipping sauce.
Conclusion:
These mini crab tarts are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover crab meat. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you are looking for a quick and easy appetizer, give these mini crab tarts a try. You won't be disappointed.
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