Best 3 Mini Crab Tarts Recipes
Are you searching for a quick and tasty seafood appetizer that will wow your guests? Look no further than mini crab tarts! These bite-sized delicacies combine the delicious flavors of crab, creamy filling, and buttery pastry shells. In this article, we will explore various recipes for mini crab tarts, ensuring you find the perfect one to tantalize your taste buds. Whether you prefer a simple and classic filling or a more adventurous combination of flavors, we have gathered a range of recipes that cater to every palate. Get ready to indulge in the delightful medley of textures and flavors that these mini crab tarts have to offer!
Check out the recipes below so you can choose the best recipe for yourself!
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 :
CRAB MINI TARTS
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
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)
Provided by Margannl
Number Of Ingredients 14
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 crabmeat and shrimp.
- Be sure to finely chop the crabmeat and shrimp so that they are evenly distributed throughout the filling.
- If you don't have a tart pan, you can use a muffin tin instead. Just fill each muffin cup with a wonton wrapper and trim the edges.
- To make the tarts ahead of time, bake them according to the recipe instructions and then let them cool completely. Store the tarts in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes.
Conclusion:
These mini crab tarts are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a special appetizer, give these mini crab tarts a try.
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