Crab Salad Tarts Recipe

5 2 2
Crab Salad Tarts Recipe
Crab Salad Tarts Recipe photo by Taste of Home
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Crab Salad Tarts Recipe

Read Reviews
5 2 2
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These little bites are as easy as they are elegant. Guests will never know you made and froze them weeks ago! Donna Roberts — Shumway, Illinois
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 can (6 ounces) lump crabmeat, drained
  • 1/3 cup shredded reduced-fat Swiss cheese
  • 1/4 cup Miracle Whip Light
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells

Directions

In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper.
Spoon filling into tart shells. Cover and freeze for up to 3 months. Or, place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.
To use frozen tarts: Place on an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned. Yield: 15 appetizers.
Originally published as Crab Salad Tarts in Healthy Cooking December/January 2010, p47

Nutritional Facts

1 each: 47 calories, 2g fat (0 saturated fat), 3mg cholesterol, 115mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 1 can (6 ounces) lump crabmeat, drained
  • 1/3 cup shredded reduced-fat Swiss cheese
  • 1/4 cup Miracle Whip Light
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells
  1. In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper.
  2. Spoon filling into tart shells. Cover and freeze for up to 3 months. Or, place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.
  3. To use frozen tarts: Place on an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned. Yield: 15 appetizers.
Originally published as Crab Salad Tarts in Healthy Cooking December/January 2010, p47

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Reviews forCrab Salad Tarts

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MY REVIEW
LadySullen User ID: 3595759 173256
Reviewed Dec. 30, 2011

"Very easy and totally yummy! I don't know where those little phyllo tart shells have been all my life, but now that I've used them, they're going to be a staple in my hors d'oevres repertoire."

MY REVIEW
terratoo User ID: 1743775 211270
Reviewed Feb. 15, 2010

"Super, easy to make and fantastic taste. My guests really enjoyed these as appetizer. Freezing for later use is the best part making easy for drop-in visitors."

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