Best 3 Crab Mini Tarts Recipes

Looking for a fun and delicious appetizer to impress your guests? Look no further than crab mini tarts! These bite-sized treats are filled with a creamy crab filling and topped with a crispy tart shell. The perfect finger food for any occasion, these crab mini tarts are sure to be a hit with everyone. With just a few simple ingredients, you can create these delicious appetizers in no time. So what are you waiting for? Get ready to fill your kitchen with the delicious aroma of crab and indulge in a culinary journey of flavors you won't soon forget!

Here are our top 3 tried and tested recipes!

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

Ingredients

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 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

Ingredients

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.

SPINACH, CRAB & ARTICHOKE MINI TARTS RECIPE - (4.6/5)

Spinach, Crab & Artichoke Mini Tarts Recipe - (4.6/5) image

Provided by Margannl

Number Of Ingredients 14

Ingredients

Ingredients
3 tbsp. mayonnaise
3 tbsp. sour cream
Generous dash freshly ground black pepper
1/4 cup frozen chopped spinach, thawed and well drained
1/3 cup well drained chopped canned artichoke heart
1/3 cup lump crabmeat, well drained
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tbsp. Japanese bread crumbs (panko)
1 1/2 tbsp. finely grated Parmigiano-Reggiano or Parmesan cheese
1 1/2 tsp. extra-virgin olive oil
12 small sprigs fresh parsley package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 3 tbsp. Japanese bread crumbs (panko) 1 1/2 tbsp. finely grated Parmigiano
Reggiano or Parmesan cheese 1 1/2 tsp. extra
virgin olive oil 12 small sprigs fresh parsley

Steps:

Directions Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. 3.Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry. 4.Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving. 5.Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe. 1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe. Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. 3.Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry. 4.Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving. 5.Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe. 1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe.

Tips:

For a richer flavor, use a combination of lump crab meat and backfin crab meat.
If you don't have any fresh herbs on hand, you can use 1/4 teaspoon of dried thyme or oregano.
To make the tarts ahead of time, assemble them and bake them according to the recipe. Then, let them cool completely and store them in the refrigerator for up to 3 days. Reheat them in a 350 degree Fahrenheit oven for 10-15 minutes before serving.
Garnish the tarts with fresh herbs, such as chives, dill, or parsley, before serving.

Conclusion:

Crab mini tarts are a delicious and easy-to-make appetizer that is perfect for any occasion. They are filled with a creamy, flavorful crab filling and baked in a flaky, buttery crust. Whether you are serving them at a party or enjoying them as a light lunch, these tarts are sure to be a hit.