Publisher Photo
Publisher Photo
Every time I serve these tiny tasty tarts, I'm asked for the recipe. Holiday guests of all ages gobble them up! I've found that finely chopped leftover ham makes a handy substitute for the crab.
MAKES:
22-23 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
22-23 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1/2 cup shredded Swiss cheese
  • 2 eggs
  • 1/3 cup mayonnaise
  • 1/4 cup half-and-half cream
  • 1 green onion, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Directions

Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375° for 18-20 minutes or until pastry is browned. Serve warm. Yield: 45 tartlets.
Originally published as Crab Tartlets in Country Woman Christmas Annual 2004, p38

Nutritional Facts

2 each: 64 calories, 5g fat (1g saturated fat), 30mg cholesterol, 87mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1/2 cup shredded Swiss cheese
  • 2 eggs
  • 1/3 cup mayonnaise
  • 1/4 cup half-and-half cream
  • 1 green onion, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  1. Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375° for 18-20 minutes or until pastry is browned. Serve warm. Yield: 45 tartlets.
Originally published as Crab Tartlets in Country Woman Christmas Annual 2004, p38

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