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Crab Salad Tarts

These little bites are as easy as they are elegant. Guests will never know you made and froze them weeks ago! Donna Roberts — Shumway, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    15 appetizers


  • 1 can (6 ounces) lump crabmeat, drained
  • 1/3 cup shredded reduced-fat Swiss cheese
  • 1/4 cup Miracle Whip Light
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells


  • In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper.
  • Spoon filling into tart shells. Cover and freeze for up to 3 months. Or, place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.
  • To use frozen tarts: Place on an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned.
Nutrition Facts
1 each: 47 calories, 2g fat (0 saturated fat), 3mg cholesterol, 115mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.
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