WARM CRAB TARTLETS

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WARM CRAB TARTLETS image

Categories     Shellfish     Bake     Dinner

Yield 6 tartlets

Number Of Ingredients 13

CRUST
1 3/4 cups all purpose flour
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
5 tablespoons (about) ice water
FILLING
2/3 cup whipping cream
2 large eggs
1 tablespoon chopped fresh chives
Pinch of ground nutmeg
Pinch of cayenne pepper
Pinch of salt
6 ounces cooked crabmeat, drained

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.

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These crab tarts are a must-try for any seafood lover. They're easy to make, and they're so delicious.


Mdshofiqul Job
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I made these tarts for a potluck, and they were the first to go. Everyone loved them, and I got several requests for the recipe.


Dugar Dugar
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These tarts are a great way to impress your guests. They're elegant and delicious, and they're sure to be a hit at any party.


Jaquell toombs
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I love that this recipe is so versatile. I've made it with different types of crabmeat, and I've even added different vegetables to the filling. It's a great way to use up leftovers.


Sam Llama
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I've made these tarts several times now, and they're always a hit. They're so easy to make, and they're always delicious.


London Vang
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I made these tarts for my boyfriend's birthday, and he loved them. He said they were the best crab tarts he's ever had.


Walid Nafie
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These tarts are so good, I could eat them for breakfast, lunch, and dinner. They're the perfect comfort food for a cold winter day.


Jeff Vilson
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I'm not usually a big fan of seafood, but these tarts changed my mind. The crab filling is so flavorful, and the pastry is so light and flaky. I could eat these every day!


pranta Barua
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I love that this recipe can be made ahead of time, so I can relax and enjoy my party without having to worry about cooking. The tarts reheat beautifully, so they're perfect for a make-ahead appetizer.


kobemaba Williams
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These tarts are perfect for any occasion, from a casual gathering to a fancy party. They're always a hit, and they're so easy to make.


Ashley Austin
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I made these tarts for a party last weekend, and they were a huge success. Everyone loved them, and I got so many compliments on how delicious they were.


Susan Rhoades
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I used Dungeness crab for this recipe and it was to die for! The tarts were so rich and flavorful, and the pastry was the perfect texture. Will definitely be making this again.


Mehreen kanwal Mehreen kanwal
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These tarts are super easy to make, and they're always a crowd-pleaser. I love that you can use any type of crabmeat, so I can customize them to my liking.


Leul Endale
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I just made these last night, and they were a hit! The filling was creamy and packed with flavor, and the pastry was flaky and buttery. Definitely will be adding this recipe to my regulars.


Cha Cha
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I love how easy this recipe is to follow and the crab tarts came out perfect. It was a hit with my family and friends, and I will definitely be making it again.