Festive Crab Cakes Recipe
Festive Crab Cakes Recipe photo by Taste of Home

Festive Crab Cakes Recipe

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Barbara Nowakowski of North Tonawanda, New York stirs up excitement at parties with these picture-perfect tarts filled with a pleasant combination of cream cheese, crabmeat and cranberry sauce.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:15 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 15 servings


  • 1/3 cup cream cheese, softened
  • 1/4 cup crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons chopped green onions
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells
  • 1/3 cup whole-berry cranberry sauce

Nutritional Facts

1 serving (3 each) equals 52 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 34 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.


  1. In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet.
  2. Fill each shell with 1 tablespoon crab mixture. Top each with 1 teaspoon cranberry sauce. Bake at 375° for 12-15 minutes or until heated through. Yield: 15 appetizers.
Originally published as Festive Crab Cakes in Taste of Home December/January 2005, p11

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Reviewed Feb. 13, 2013

"Took this to a Mardi Gras party. Made a double batch and all gone."

Reviewed Dec. 21, 2009

"Looks beautiful and tasty, too. Great holiday recipe."

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