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Light Seafood Tartlets

 Light Seafood Tartlets
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
30 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 tartlet equals 56 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 170 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.