Prawn And Crab Tarts Recipes

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CHILLI CRAB AND PRAWN TARTS



Chilli crab and prawn tarts image

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

375g pack ready-rolled shortcrust pastry, at room temperature
25g butter
Bunch of spring onions, trimmed and finely sliced
1 large red chilli, deseeded and finely chopped
250g raw, peeled medium prawns
170g canned or fresh white crab meat (see our how-to video below)
200ml single cream
3 large free-range egg yolks
Bunch of fresh coriander, chopped
Grated zest of 1 lime

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



Shrimp Tartlets image

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

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Optional: Minced fresh parsley and lemon wedges

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



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 :

SHRIMP TARTS



Shrimp Tarts image

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

1/2 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
2 eggs
2/3 cup shredded Parmesan cheese
1/2 cup chopped cooked shrimp
4 medium green onions, sliced (1/4 cup)

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



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

CREAMY SHRIMP AND CRAB MINI TARTS



Creamy Shrimp and Crab Mini Tarts image

Yield 36 tarts

Number Of Ingredients 9

36 Tenderflake mini tart shells
2 cups whipping cream
2 garlic cloves, minced
250 grams salad shrimp
1 (120g) can Thrifty crabmeat with 50% leg meat, drained well
1 Tbsp. chopped fresh dill or tarragon
White pepper to taste
1/3 cup freshly grated Parmesan cheese
Small dill or tarragon sprigs for garnish, optional

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



Prawn and Crab Tarts image

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

1/2 cup vegetable oil
24 slices white bread (see Notes)
170 g crabmeat, drained
1 egg, separated
1 teaspoon cornflour
2 spring onions, finely chopped
2 teaspoons plum sauce
24 small uncooked prawns
extra plum sauce, to serve
fresh herb, to garnish
red pepper, strips to garnish

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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