CHILLI CRAB AND PRAWN TARTS
These individual seafood tarts are satisfying enough to serve as a main course or substantial snack.
Provided by delicious. magazine
Categories Leek recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4. Cut the pastry into 4 squares and use to line 4 x 10cm round x 2cm deep fluted tart tins. Trim the excess pastry and prick the bases with a fork. Line each with baking paper and fill with baking beans or rice. Bake for 15 minutes.
- Meanwhile, melt the butter in a frying pan and gently cook the spring onions and chilli for 2-3 minutes. Add the prawns and cook for 2 minutes, until pink. Remove from the heat and stir in the crab and some seasoning.
- Mix together the cream, egg yolks, coriander and lime zest in a jug.
- Remove the paper and beans from the pastry cases. Spoon in the crab mixture, then pour in the egg mixture. Bake for a further 15 minutes, until set but still with a slight wobble. Stand for 10 minutes before serving.
Nutrition Facts : Calories 719kcals, Fat 45.7g (21.4g saturated), Protein 28.8g, Carbohydrate 47g (3.8g sugar)
SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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 :
SHRIMP TARTS
Shrimp, Parmesan and green onions are the flavorful combo that creates a delicious made-for-brunch finger food.
Provided by Betty Crocker Kitchens
Categories Brunch
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 24 miniature (1 3/4x1 inch) muffin cups with cooking spray.
- In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
- Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Tart, Sodium 95 mg, Sugar 0 g, TransFat 0 g
CHEESY CRAB TARTS
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
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
CREAMY SHRIMP AND CRAB MINI TARTS
Yield 36 tarts
Number Of Ingredients 9
Steps:
- Bake the tart shells on a parchment paper-lined baking sheet as per package directions, and cool. Place the cream and garlic in a tall pot. Bring to a simmer and simmer until the cream is thickened and reduced to 1 cup. Remove from the heat and stir in the shrimp, crab, chopped dill or tarragon, and pepper. Cool to room temperature. Remove tarts from their foil liners and set back on the baking sheet. (If you wish to serve the tarts later, cover and store the seafood mixture in the fridge. Cover the tart shells and leave out at room temperature until ready to stuff and bake.) Preheat the oven to 350 degrees F. Fill the tarts with the seafood mixture; sprinkle with the cheese. Bake for 10 minutes, or until the seafood is well heated through. Garnish with dill or tarragon sprigs, if desired.
PRAWN AND CRAB TARTS
Enjoy these appetisers as part of your welcoming in of the Chinese New Year of the Dog, or enjoy them any time! From current issue of the Australian 'New Idea'. I have not made these, but suggest if you are making them that you read Hey Jude's review re-oven temperatures. The oven temperatures below were as they appeared in the magazine, but may well be too hot for many ovens.
Provided by bluemoon downunder
Categories Crab
Time 40m
Yield 24 prawn and crab tarts
Number Of Ingredients 11
Steps:
- Grease the recesses of 2 12-hole mini muffin pans (11/2 tablespoon capacity).
- Using a 6.5cm round cutter (slightly larger than 21/2 inches), cut a round from each slice of bread; gently press the bread rounds into the recesses of the mini muffin pans.
- Combine the crab meat, egg yolk, cornflour, spring onions and plum sauce in a bowl; whisk the egg white in a small bowl until foamy; add it to the crab mixture and mix well.
- Peel and de-vein the prawns, leaving the tails intact. Place 1 prawn in each bread case, leaving the tail overhanging the edge of the basket; divide the crab mixture between the bread cases, curling the prawn tails around the edge of the cases.
- Cook the tarts in a very hot oven (240°C, 475°F) for 10 minutes or until the prawns are cooked and the bread is golden brown.
- Garnish the tarts with herbs and the red pepper strips, and serve them with extra plum sauce.
- Notes: You can replace the bread with shortcrust pastry. Line the greased muffin pans with pastry rounds and cook without the filling, in a moderate oven (190°C, 375°F) for 10 minutes or until just coloured. Remove and cool before adding the prawn and the crab mixture. If you want to make your own Plum Sauce, I recommend Rita L's Asian Plum Sauce Recipe #99500.
Nutrition Facts : Calories 120.9, Fat 5.7, SaturatedFat 0.8, Cholesterol 17, Sodium 221.3, Carbohydrate 13.1, Fiber 0.6, Sugar 1.1, Protein 4.2
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- Chop the spring onions and chilli and add to the frying pan with a little oil. Cook for 5 minutes until softened.
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- Preheat the oven to 220c/fan200c/gas 7. Remove the pastry from the fridge 10 minutes before using. Unroll the pastry and use to line a 35cm x 12cm rectangular tart tin (or use a 20cm round flan tin) and press into the tin and up the sides. Trim off any excess pastry. Line with a sheet of baking parchment and baking beans and bake for 10 minutes, until golden. Remove the paper and beans and return to the oven for a further 5 minutes. Remove the tart case from the oven and reduce the oven temperature to 180c/fan160c/gas 4.
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