Mini Crab Tarts Recipe
Mini Crab Tarts Recipe photo by Taste of Home
Next Recipe
Publisher Photo
Frozen phyllo tart shells bake up to crispy perfection that’s heavenly with this warm, rich, creamy filling. They’re a snap to prepare with canned crabmeat. —Linda Stemen, Monroeville, Indiana
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 30 servings


  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 large egg
  • 1/4 cup 2% milk
  • 1/4 cup mayonnaise
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 tablespoons shredded Monterey Jack cheese
  • 1 tablespoon chopped green onion
  • Thinly sliced green onions, optional


  1. Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells.
  2. Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm. Yield: 30 appetizers.
Originally published as Mini Crab Tarts in Simple & Delicious December/January 2013, p42

Reviews for Mini Crab Tarts

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