Crab Salad Tarts Recipe 45

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CHEESY CRAB TARTS



Cheesy Crab Tarts image

I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.

Provided by Peggy V.

Categories     Crab

Time 40m

Yield 32 tarts, 12-15 serving(s)

Number Of Ingredients 11

32 wonton wrappers
1 (8 ounce) package cream cheese, softened, I used light with success
1 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 large egg, slightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 (8 ounce) container lump crabmeat, shell pieces removed. See above note
1/4 cup green onion, minced
1/4 cup red bell pepper, minced

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.

Nutrition Facts : Calories 227.7, Fat 13.7, SaturatedFat 8.1, Cholesterol 75.6, Sodium 415.8, Carbohydrate 14.2, Fiber 0.5, Sugar 0.4, Protein 11.8

MINI CRAB TARTS



Mini Crab Tarts image

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

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 large egg
1/4 cup 2% milk
1/4 cup mayonnaise
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons shredded Monterey Jack cheese
1 tablespoon chopped green onion
Thinly sliced green onions, optional

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 PHYLLO CUPS



Crab Phyllo Cups image

I always like a little extra chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 5

1/2 cup reduced-fat spreadable garden vegetable cream cheese
1/2 teaspoon seafood seasoning
3/4 cup lump crabmeat, drained
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
5 tablespoons chili sauce

Steps:

  • In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

DEVILED CRAB TART



Deviled Crab Tart image

Categories     Shellfish     Bake     Mayonnaise     Crab     Celery     Bell Pepper     Winter     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 14

pastry dough
pie weights or raw rice for weighting shell
1 medium onion
1 medium green bell pepper
2 celery ribs
1/2 stick (1/4 cup) unsalted butter
1 1/2 pounds jumbo lump crab meat
a 7-ounce jar roasted peppers
2/3 cup packed fresh flat-leafed parsley leaves
1 bunch scallions
1/2 cup plus 1 tablespoon mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/2 cup plus 3 tablespoons fine fresh bread crumbs
1/4 teaspoon cayenne

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.

WARM CRAB TARTLETS



Warm Crab Tartlets image

These little tarts are a wonderful small meal, first-course, or party dish with understated elegance. Buttery pastry filled with glorious lump crab meat, tarragon and spice--no shelling neccessary! Consider this for your New Year's Eve party!

Provided by spicyperspective

Categories     Lunch/Snacks

Time 40m

Yield 10 tarts

Number Of Ingredients 12

1 3/4 cups flour
1/2 teaspoon salt
3/4 cup unsalted butter, cold and cut into cubes
4 -6 tablespoons ice cold water
2/3 cup heavy cream
2 eggs
8 ounces cooked drained crabmeat
1 1/2 tablespoons chopped fresh tarragon
1 small shallot, grated
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper

Steps:

  • For the crust: Combine the flour and salt in a food processor. Pulse a few times.
  • Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time, pulsing in between, until the dough comes together. It will be a bit lumpy.
  • Shape the dough into a rectangle, then wrap it in plastic and refrigerate for at least 30 minutes.
  • Preheat the oven to 400 degrees F. Place the dough on a floured work surface and roll out to a 8 X 20 inch rectangle.
  • Trim the rough edges. Then cut down the center lengthwise. Cut each strip into 5 pieces creating 10- 4 inch squares of dough.
  • Fold each square and place them into muffin tins. Press the centers down to the bottom and press the folds into the sides. Prick the bottoms of the shells several times with a fork.
  • Bake the shells for 15 minutes. Then cool a little.
  • In the meantime, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients.
  • Scoop the crab mixture into each shell evenly.
  • Bake for about 20 minutes-until the tops are firm and slightly golden.
  • Serve warm!

Nutrition Facts : Calories 293.8, Fat 21.1, SaturatedFat 12.8, Cholesterol 110.2, Sodium 387, Carbohydrate 17.9, Fiber 0.7, Sugar 0.2, Protein 8.3

CRAB SALAD TARTS RECIPE - (4/5)



Crab salad tarts Recipe - (4/5) image

Provided by á-2240

Number Of Ingredients 8

1 can (6oz) lump crabmeat, drained
1/3 cup shredded reduced fat swiss cheese
1/4 cup miracle whip light
2 tbsp finely chopped celery
2 tbsp finely chopped red onion
1 tsp dried parsley flakes
1/4 tsp pepper
1 pkg. (1.9 oz.) frozen miniature phyllo tart shell

Steps:

  • 1. In a small bowl, combine crabmeat, cheese, miracle whip light, celery, onion, parsley and pepper. 2. Spoon filling into tart shells. Cover and freeze for up to 3 months. or, place tart shells on an ungreased baking sheet. Bake at 350 for 10-12 minutes or until shells are lightly browned. Serve warm. 3. To use frozen tarts: Place on an ungreased baking sheet. Bake at 350 for 13-15 minutes or until lightly browned.

SEAFOOD SALAD TARTLETS



Seafood Salad Tartlets image

A simple, homemade seafood salad becomes a special snack in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 30

Number Of Ingredients 9

1 can (6.5 oz) lump crabmeat, drained
1 jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup)
1/4 cup chive-and-onion cream cheese spread (from 8-oz container)
2 tablespoons mayonnaise or salad dressing
2 tablespoons chopped red onion
1/2 teaspoon seafood seasoning
2 packages (2.1 oz each) frozen mini phyllo dough shells (30 shells)
30 tiny shrimp (from 4-oz can), rinsed, patted dry
Fresh parsley sprigs

Steps:

  • In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
  • Just before serving, spoon 1 scant tablespoon crabmeat mixture into each phyllo dough shell. Garnish each tartlet with shrimp and parsley.

Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Tartlet, Sodium 80 mg, Sugar 0 g, TransFat 0 g

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