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Mini Crab Tarts

 Mini Crab Tarts
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
30 ServingsPrep/Total Time: 25 min.


  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 egg
  • 1/4 cup 2% milk
  • 1/4 cup mayonnaise
  • 1 tablespoon King Arthur Unbleached 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


  • Place tart shells in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • In a small bowl, whisk the egg, milk, mayonnaise, flour and salt
  • until smooth. Stir in the crab, cheese and chopped onion. Spoon into
  • tart shells.
  • Bake at 375° for 9-11 minutes or until set. Garnish with sliced
  • onions if desired. Serve warm. Yield: 30 appetizers.