CRAB PHYLLO TARTS
I love these - they are easy to make and disappear when you put them out! From my Breast Wishes cookbook, supporting breast cancer research! I usually add an extra green onion... I've also made my own little tart shells using phyllo dough and mini muffin tins
Provided by Cadillacgirl
Categories Crab
Time 25m
Yield 45 tarts
Number Of Ingredients 10
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!
Nutrition Facts : Calories 23.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 14.8, Sodium 51.9, Carbohydrate 0.6, Sugar 0.1, Protein 1.9
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Daisy Steele
d.steele@aol.comI'm not sure if I'll make these tarts again. They were good, but not amazing.
Nabukalu Hadijah
h-nabukalu54@hotmail.frThese tarts are a bit pricey to make, but they're worth it for a special occasion.
Allah Dino Balouch
a_balouch48@hotmail.comI'm not a big fan of seafood, but I love these tarts. The phyllo dough is so crispy and the filling is so creamy and flavorful.
Rupq iy
i_r40@hotmail.co.ukThese tarts are a great way to use up leftover crab meat. I always have some leftover after making crab cakes, and these tarts are a delicious way to use it up.
Bushra Ali
bushra.ali50@gmail.comI love how these tarts can be customized to your own taste. You can add different types of cheese, vegetables, or even different types of seafood.
Hasnain Sunny
h.s@gmail.comThese tarts are so easy to make and they're always a crowd-pleaser. I've made them for parties, potlucks, and even just for a weeknight dinner.
ZiaAutistic1 ZiaTv
ziatv.ziaautistic1@gmail.comI made these tarts for my family and they loved them. Even my picky kids ate them without complaint.
Oishi Moni
m.o79@yahoo.comI followed the recipe exactly and my tarts turned out perfect. They were so delicious that I ate them all in one sitting.
Jonamae Sopsop
sopsop_jonamae@aol.comI tried this recipe and it was a disaster. The phyllo dough was too crispy and the filling was bland.
karan chhetri
c_k26@yahoo.comI'm not sure about this recipe. It seems like a lot of work.
Shakila Yesmin
yesmin_shakila85@yahoo.comI'm allergic to crab, but I'm sure I could find a substitute.
Jenna Wxw
wxw_jenna@gmail.comI'm not a big fan of crab, but these tarts look so good that I might have to give them a try.
Tony Noel
noel9@yahoo.comThis recipe looks amazing! I'm definitely going to try it.
Sheeraz BAloch
s_baloch@gmail.comI can't wait to try this recipe! I love crab and phyllo dough.
Nae Chandler
n-c72@aol.comThese tarts are perfect for a party or potluck. They're easy to make ahead of time and they can be served warm or cold.
iLyas Sir
ilyass15@hotmail.comI love how versatile this recipe is. You can use different types of crab meat, cheese, and vegetables to create your own unique tarts.
My Trick
t-my8@hotmail.comThese tarts were so easy to make and they turned out so delicious. I used canned crab meat, but I'm sure fresh crab meat would be even better.
Md Abdul Jolil
m@gmail.comI've always been a fan of crab cakes, but these tarts are next level. The phyllo dough adds a crispy texture that pairs perfectly with the creamy filling.
Jameel Jm
jmjameel@yahoo.comThese crab phyllo tarts were a hit at my party! The combination of crab, cream cheese, and phyllo dough was perfect. I will definitely be making these again.