Mini Crab Tarts Recipe

Mini Crab Tarts Recipe photo by Taste of Home

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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

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Mini Crab Tarts Recipe

Prep/Total Time: 25 min.

Yield: 30 Servings

15 10 25

Ingredients

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 egg
1/4 cup 2% milk
1/4 cup Hellmann's® Real Mayonnaise

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Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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

Directions

Place tart shells in an ungreased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, whisk the egg, milk, mayonnaise, flour and salt until smooth. Stir in the crab, cheese and chopped onion. Spoon into tart shells.
Bake at 375° for 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm. Yield: 30 appetizers.

Originally published as Mini Crab Tarts in Simple & Delicious December/January 2013, p42