Spanish Crab Tarts Recipes

CHEESY CRAB TARTS

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.

SPANISH CRAB TARTLET

Steps:

• Fry the onion in the olive oil until soft but not browned. Add garlic and continue frying another 30 seconds. Add the wine and cook until wine is almost absorbed/evaporated. Remove from heat.
• Make the filling by whisking the egg, then mixing in the cream. Add the crab, cheese, parsley, and onions. Mix. Set aside.
• Make the dough by mixing the flour and salt in a large bowl. Cut the butter into small cubes. Use fingers to squeeze the butter into the flour by grabbing chunks of flour and butter and squeezing to combine. Continue until it looks like a bunch of small bread crumbs.
• Add water a little at a time, continuing to squeeze as before, until the flour and water form a stiff dough.
• Dust a counter with flour and roll the dough into a thin sheet. Use a 2 1/2 inch cookie cutter to cut circles of dough. Place these into a muffin tin to form the crust of the tartlets. When you run out of dough to cut, collect the scraps, re-roll them and cut more circles. You should get close to 24.
• Pour the filling evenly into each tartlet. Bake at 375 for 25-30 minutes. They should be set and golden-brown in color.

EASY SAVOURY CRAB MINI TARTS

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.

CRAB PHYLLO TARTS

Steps:

• Place tart shells on an ungreased baking sheet and sprinkle cheese into each shell.
• In a mixing bowl, combine remaining ingredients and spoon about a teaspoonful into each tart shell.
• Bake at 375 F for 18-20 minutes or until pastry is browned and serve warm!

CRAB MINI TARTS

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.

WARM CRAB TARTLETS

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!

MINI CRAB TARTS

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.

SPINACH, CRAB AND FETA TARTS

Steps:

• Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
• Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
• In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
• Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
• Stir in the garlic and ¼ tsp salt.
• Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
• Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
• Add the reserved spinach liquid to the sautéed onions.
• Bring to a boil over high heat and boil for 2 minutes.
• Add the mixture to the spinach along with the crabmeat and feta.
• In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
• Stir the mixture into the spinach.
• Preheat the oven to 350F.
• Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
• Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
• Brush the filo with some of the melted butter.
• Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
• Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
• Repeat the process with the remaining sheets of filo and melted butter.
• Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
• Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
• Season with salt and pepper and puree until smooth.
• Strain into a medium bowl.
• Rinse and dry the blender.
• Add the basil and olive oil and puree until smooth.
• Scrape the basil oil into a small bowl and season with salt.
• In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
• Spoon the crab filling into the filo-lined cups.
• Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
• Let cool slightly in muffin tin.
• Transfer the crab tarts to individual plates.
• Top each tart with a heaping tsp of the mayonnaise.
• Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.