Light Seafood Tartlets Recipe

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Light Seafood Tartlets Recipe

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These are delightful little nibbles to add to a buffet. The warm tarts have a rich crab flavor and are easy to pick up and eat.—Lisa Heine, Hamburg, New York
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 cans (4 ounces each) small shrimp, rinsed and drained
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 green onions, chopped
  • 1 tablespoon Dijon mustard
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Directions

In a large bowl, combine the first six ingredients. Drop filling by rounded tablespoonfuls into each tart shell; place on an ungreased baking sheet. Bake at 350° for 12-14 minutes or until filling is set. Serve immediately. Yield: 2-1/2 dozen.
Editor's Note: To save time, filling can be made a day ahead.
Originally published as Light Seafood Tartlets in Taste of Home Christmas Annual Annual 2011, p99

Nutritional Facts

1 tartlet: 56 calories, 3g fat (1g saturated fat), 27mg cholesterol, 170mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat.

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 cans (4 ounces each) small shrimp, rinsed and drained
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 green onions, chopped
  • 1 tablespoon Dijon mustard
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  1. In a large bowl, combine the first six ingredients. Drop filling by rounded tablespoonfuls into each tart shell; place on an ungreased baking sheet. Bake at 350° for 12-14 minutes or until filling is set. Serve immediately. Yield: 2-1/2 dozen.
Editor's Note: To save time, filling can be made a day ahead.
Originally published as Light Seafood Tartlets in Taste of Home Christmas Annual Annual 2011, p99

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