Crab Tartlets Recipes

Steps:

• 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
• Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
• Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Steps:

• 1. Beat eggs until frothy. Add next three ingredients; stir well. Add remaining ingredients. Place shells on ungreased baking sheet. Spoon mixture into tart shells.
• 2. Bake at 350 degrees for 40 minutes or until cheese mixture is set. Place on lower rack in oven. ENJOY!!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
• Divide rolls in half and press into the prepared tartlet pans. Set aside.
• In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Steps:

• Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
• In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.

Steps:

• Put the flour, butter and a good pinch of salt into a food processor, and blitz until the mix resembles breadcrumbs. Combine the yolk with 1½ tbsp very cold water, then add this to the mixture and blitz again until the pastry comes together into a ball (you may need to add a little more water).
• Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll the pastry out on the parchment, and use it to line a 23cm loose-bottomed tart tin. Chill for 1 hr until firm. Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside.
• For the filling, heat the butter in a heavy-bottomed pan over a medium heat, add the leeks, stir, season and add 2 tbsp water. Cover, reduce the heat to low and cook for 15 mins until the leeks are soft. Uncover, turn up the heat and cook until any liquid has evaporated. Remove from the heat and leave to cool.
• Prick the base of the pastry case all over with a fork, then line with baking parchment and baking beans. Bake on the hot baking sheet for 12 mins, remove the parchment and beans, then bake for 13 mins more. Leave to cool slightly, then spoon the leeks into the pastry case.
• Mix together the double cream, crème fraîche, whole egg and egg yolks. Season well, then gently fold in the crabmeat. Carefully pour the filling over the layer of leeks, then scatter over the cheese.
• Return the tart to the baking sheet in the oven and bake for 35-40 mins, or until the pastry is golden and the filling is just set in the middle (it will continue to cook as it cools). Leave to cool for 15 mins, then remove from the tin and serve.

Steps:

• Cut roughly cherry tomatoes, put on paper towels and let drain. In the meantime, in a bowl, mix mayonnaise, vinegar, terragon and tabasco. Add crabmeat and mix. Sponge up the tomatoes and add to crab mixture. (You can prepare this step in advance, cover it, and put it in the fridge until next day).
• If you want, put miniature phyllo cups on a baking sheet and heat in a preheated oven of 250 F for about 5 minutes. Put the phyllo cups in a serving plate and garnish each phyllo cups with about 1 teaspoon of crab mixture.