Crab Tartlets Recipe

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Every time I serve these tiny tasty tarts, I'm asked for the recipe. Holiday guests of all ages gobble them up! I've found that finely chopped leftover ham makes a handy substitute for the crab.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:22-23 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 22-23 servings

Ingredients

  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1/2 cup shredded Swiss cheese
  • 2 eggs
  • 1/3 cup mayonnaise
  • 1/4 cup half-and-half cream
  • 1 green onion, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Nutritional Facts

2 each: 64 calories, 5g fat (1g saturated fat), 30mg cholesterol, 87mg sodium, 2g carbohydrate (trace sugars, trace fiber), 3g protein

Directions

  1. Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375° for 18-20 minutes or until pastry is browned. Serve warm. Yield: 45 tartlets.
Originally published as Crab Tartlets in Country Woman Christmas Annual 2004, p38

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