Crab Tartlets Recipe

Be the first to add a review
5 2
Publisher Photo
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


  • 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


  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

Reviews for Crab Tartlets

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image