Best 8 Warm Crab Tartlets Recipes

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Are you craving a delectable and heartwarming dish that combines the delicate flavors of crab with a crispy, flaky tart shell? Embark on a culinary adventure with us as we explore the art of crafting delectable warm crab tartlets. Let's delve into the world of baking and discover a symphony of flavors that will tantalize your taste buds and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB TARTLETS



Crab Tartlets image

Make and share this Crab Tartlets recipe from Food.com.

Provided by Boomette

Categories     Crab

Time 20m

Yield 30 tartlets, 8 serving(s)

Number Of Ingredients 7

1/4 cup cherry tomatoes
1/2 cup light mayonnaise
2 teaspoons rice vinegar
1 teaspoon dry tarragon
1/4 teaspoon Tabasco sauce
7 ounces crabmeat, thawed
30 miniature phyllo cups or 30 miniature tart shells, baked

Steps:

  • Cut roughly cherry tomatoes, put on paper towels and let drain. In the meantime, in a bowl, mix mayonnaise, vinegar, terragon and tabasco. Add crabmeat and mix. Sponge up the tomatoes and add to crab mixture. (You can prepare this step in advance, cover it, and put it in the fridge until next day).
  • If you want, put miniature phyllo cups on a baking sheet and heat in a preheated oven of 250 F for about 5 minutes. Put the phyllo cups in a serving plate and garnish each phyllo cups with about 1 teaspoon of crab mixture.

Nutrition Facts : Calories 72.4, Fat 5.1, SaturatedFat 0.8, Cholesterol 15.7, Sodium 328.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 4.7

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 :

WARM CRAB TARTLETS



Warm Crab Tartlets image

These little tarts are a wonderful small meal, first-course, or party dish with understated elegance. Buttery pastry filled with glorious lump crab meat, tarragon and spice--no shelling neccessary! Consider this for your New Year's Eve party!

Provided by spicyperspective

Categories     Lunch/Snacks

Time 40m

Yield 10 tarts

Number Of Ingredients 12

1 3/4 cups flour
1/2 teaspoon salt
3/4 cup unsalted butter, cold and cut into cubes
4 -6 tablespoons ice cold water
2/3 cup heavy cream
2 eggs
8 ounces cooked drained crabmeat
1 1/2 tablespoons chopped fresh tarragon
1 small shallot, grated
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper

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!

Nutrition Facts : Calories 293.8, Fat 21.1, SaturatedFat 12.8, Cholesterol 110.2, Sodium 387, Carbohydrate 17.9, Fiber 0.7, Sugar 0.2, Protein 8.3

WARM CRAB DIP



Warm Crab Dip image

Maryland's Chesapeake Bay is known for crabs, and they're a big favorite of ours. When fresh crabmeat is available, we'll use it in this dip, but canned works just as well. This appetizer is nice for any holiday or gathering.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/4 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, cubed
1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon sherry, optional
2 cans (6 ounces each) lump crabmeat, drained
1 tablespoon chopped green onion
Assorted crackers or baked pita chips

Steps:

  • In a large heavy saucepan, heat the cream cheese, mayonnaise, lemon juice, Worcestershire sauce and sherry if desired over low heat, stirring often. Stir in crab and onion; heat through. Serve warm with crackers.

Nutrition Facts : Calories 197 calories, Fat 19g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

WARM BRIE AND PEAR TARTLETS



Warm Brie and Pear Tartlets image

These make a simple, delicious, and elegant appetizer. They impress every time!

Provided by Firebal

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

24 mini phyllo tart shells
¼ pound ripe Brie cheese, cut into 24 small chunks
1 ripe pear, cut into small dice
2 sprigs fresh thyme
2 tablespoons honey, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
  • Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
  • Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

Nutrition Facts : Calories 47.5 calories, Carbohydrate 5 g, Cholesterol 4.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 39.8 mg, Sugar 2.1 g

DEVILED CRAB TART



Deviled Crab Tart image

Categories     Shellfish     Bake     Mayonnaise     Crab     Celery     Bell Pepper     Winter     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 14

pastry dough
pie weights or raw rice for weighting shell
1 medium onion
1 medium green bell pepper
2 celery ribs
1/2 stick (1/4 cup) unsalted butter
1 1/2 pounds jumbo lump crab meat
a 7-ounce jar roasted peppers
2/3 cup packed fresh flat-leafed parsley leaves
1 bunch scallions
1/2 cup plus 1 tablespoon mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/2 cup plus 3 tablespoons fine fresh bread crumbs
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 375°F.
  • On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan. With a fork prick bottom and side of shell all over. Chill shell 30 minutes, or until firm.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice. Bake shell until just pale golden, about 8 minutes more. (Leave oven on.) Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature.
  • Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened.
  • Increase temperature to 425°F.
  • Pick over crab meat and drain roasted peppers. Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use. In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste.
  • Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs. Bake tart in middle of oven until top is golden, 20 to 25 minutes. Serve tart warm or at room temperature.

CRAB AND SNOW PEA TARTLETS



Crab and Snow Pea Tartlets image

A lovely appetizer that will keep your guests raving.

Provided by Wilma Scott

Categories     Appetizers and Snacks     Pastries

Time 35m

Yield 24

Number Of Ingredients 8

24 (3 inch) tart shells, baked
30 pods snow peas, blanched
1 cup crabmeat
2 hard-cooked eggs, chopped
2 tablespoons mayonnaise
2 tablespoons minced celery
2 tablespoons thinly sliced green onion
¼ teaspoon prepared Dijon-style mustard

Steps:

  • Place pea pods and the crabmeat in a food processor, pulse just until chopped. Add the egg, mayonnaise, celery, onion and mustard. Pulse briefly, just until mixed together.
  • Spoon into tart shells and chill.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.2 g, Cholesterol 23.4 mg, Fat 7.9 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 122.6 mg, Sugar 5.3 g

DEVILED CRAB TARTLETS



Deviled Crab Tartlets image

Encased in melt-in-the mouth pastry, succulent crab meat is given a mild spicy kick.

Provided by anastasiab97

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Sift the flour and a pinch of salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and 1-2tbsp cold water, and stir to bring the mixture together. Knead briefly on a floured work surface and wrap in clingfilm. Chill in the fridge for 30 minutes.
  • To make the filling, heat the knob of butter in a large frying pan and add the onion. Cook gently for about 4-5 minutes until softened, then pour in the sherry and simmer for 2 minutes. Add the vinegar and Worcestershire sauce and simmer for another minute. Stir in the mustard and cayenne pepper, remove from the heat and leave to cool.
  • Heat the oven to 190C (170C fan). Roll out the pastry and use to line 6 tartlet tins (10cm diameter).line with baking paper and baking beans and blind bake for 15 minutes. Remove the paper and beans.
  • Scoop the crab meat from the shells into a bowl and briefly mix. Beat together the egg and cream, then fold in the onion mixture and crab meat. Spoon into the pastry cases and bake for 15-20 minutes, until just set.

Tips:

  • For a richer flavor, use a combination of crabmeat, such as lump crabmeat, backfin crabmeat, and claw crabmeat.
  • Be sure to gently fold the crabmeat into the filling mixture to prevent breaking up the crabmeat.
  • If you don't have any wonton wrappers, you can use puff pastry sheets instead.
  • To make the tartlets 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. When you're ready to serve, reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
  • Serve the tartlets with a variety of dipping sauces, such as melted butter, lemon juice, tartar sauce, or cocktail sauce.

Conclusion:

Warm crab tartlets are a delicious and elegant appetizer or main course that is perfect for any occasion. They are easy to make and can be customized to your own taste. With a few simple ingredients, you can create a dish that will impress your guests and leave them wanting more.

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