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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    30 appetizers

Ingredients

  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 large 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

Directions

  • 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.

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