Easy Savoury Crab Mini Tarts Recipes

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EASY SAVOURY CRAB MINI TARTS



Easy Savoury Crab Mini Tarts image

Thinly sliced buttered bread takes the place of tart shells, although I have only made this recipe using the bread, I imagine that this could be made using small tart shells also maybe just prebake the tart shells slightly prior to filling them --- when purchasing the bread for this purchase the low calorie bread, it is usually the thin sliced and is the perfect thickness for the tarts :)

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 50m

Yield 36 serving(s)

Number Of Ingredients 15

36 slices white bread (thin sliced)
1/4 cup butter, softened
1/4 cup butter
1/4 cup flour
1 1/2 cups half-and-half cream
1 1/4 cups cheddar cheese, grated
1 (7 ounce) can crabmeat (pick out any shells)
1 1/2 tablespoons green onions, minced
1 1/2 teaspoons lemon rind
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard
salt (to taste)
1 dash Tabasco sauce

Steps:

  • Set oven to 375 degrees F.
  • To make the bread tart shells; generously butter small muffin tins.
  • Cut a 3-inch round from each slice of bread.
  • Press into muffin tins.
  • Bake for 10 minutes or until golden brown.
  • To make the filling; melt butter in a pan.
  • Stir in flour; whisk until bubbly (about 1-2 minutes).
  • Stir in half and half cream; cook whisking until thickened (about 1 minute).
  • Stir in grated cheese until melted.
  • Add in all remaining ingredients; mix until combined.
  • Fill each bread tartlet with mixture.
  • Bake for about 5 minutes or until bubbly.

Nutrition Facts : Calories 126.3, Fat 5.9, SaturatedFat 3.4, Cholesterol 16.9, Sodium 266.4, Carbohydrate 13.9, Fiber 0.7, Sugar 1.2, Protein 4.3

CRAB MINI TARTS



Crab Mini Tarts image

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

3 (2 1/8 ounce) packages frozen miniature phyllo tart shells
1/2 cup shredded swiss cheese
2 eggs
1/3 cup mayonnaise
1/4 cup half-and-half cream
1 green onion, finely choppe
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 (6 ounce) can crabmeat, drained and flaked

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.

SAVORY SUMMER TARTS



Savory Summer Tarts image

Provided by Maggie Ruggiero

Categories     Blender     Tomato     Brunch     Bake     Lunch     Goat Cheese     Ham     Crab     Summer     Tarragon     Butter     Green Onion/Scallion     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 (4-inch) tarts

Number Of Ingredients 29

For pastry dough:
2 1/2 cups all-purpose flour
2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
5 to 8 tablespoons ice water
For goat cheese and tomato filling:
8 haricots verts, trimmed and cut into 1 1/2-inch pieces
8 grape or cherry tomatoes, halved
4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
2 teaspoons finely chopped chives
For crab and tarragon filling:
2 tablespoons finely chopped shallot
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup (1/2-inch) bread cubes
1/2 cup jumbo lump crabmeat (2 oz), picked over
1 1/2 teaspoons finely chopped tarragon
1/4 teaspoon grated lemon zest
2 pinches cayenne
For pea, scallion, and pancetta filling:
2 scallions, thinly sliced
1/2 tablespoon extra-virgin olive oil
1/4 cup thawed frozen baby peas
4 thin slices pancetta
For custard:
3/4 cup whole milk
3/4 cup heavy cream
3 whole large eggs
1 large egg yolk
Equipment: 12 (4-inch) flan rings; pie weights or dried beans

Steps:

  • Make pastry dough:
  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
  • Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make tart shells:
  • Arrange flan rings on 2 parchment-paper-lined baking sheets. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
  • Preheat oven to 375°F with racks in upper and lower thirds.
  • Line shells with foil (not heavy-duty) and fill with pie weights. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove flan rings.
  • Reduce oven temperature to 350°F.
  • Assemble goat cheese and tomato tarts:
  • Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells along with tomatoes, then top with a round of cheese.
  • Assemble crab and tarragon tarts:
  • Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden. Toss croutons with shallot and divide among 4 tart shells. Toss crab with tarragon, zest, and cayenne and add to same shells.
  • Assemble pea, scallion, and pancetta tarts:
  • Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute. Stir in peas and warm through, then divide mixture among remaining 4 tart shells. Add pancetta to skillet and cook, turning once, until just crisp. Reserve pancetta.
  • Make custard and bake tarts:
  • Whisk together custard ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
  • Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool slightly.

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.

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

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