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Crab Tartlets

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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    45 tartlets


  • 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


  • 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.
Nutrition Facts
2 each: 64 calories, 5g fat (1g saturated fat), 30mg cholesterol, 87mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.
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  • s-chapstick
    Jul 22, 2018

    I made the a long time ago I had written "PRIMO" on the top of the page. I couldn't remember where the recipe came from. After sitting the computer for a couple of hour's I checked Taste of Home

  • Peenit
    Dec 18, 2006

    No comment left

  • null
    Mar 6, 2006

    No comment left