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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 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


  • 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.
  • Bake 9-11 minutes or until set. Garnish with sliced onions if
  • desired. Serve warm. Yield: 30 appetizers.