Spanish Crab Tartlet Recipes

Steps:

• Preheat oven to 400° F.
• To make puff pastry: Dust flour over a work surface.
• Place puff pastry sheets on floured surface.
• Using a rolling pin, stretch the pastry sheets 2 inches each side.
• Gather four (six-inch) tartlet shell containers.
• Using the bottom of one of the containers as a guide, cut out two circles per pastry sheet (extend the cut border two inches, making an eight inch diameter).
• Place the cut pastry pieces inside each shell container, molding so the pastry fits just right.
• With a fork, dock the bottom of each shell container.
• To make the filling: In a bowl combine all other ingredients, incorporating well.
• Fill each shell with 1/2 cup of the mixture, then top each shell with any remaining filling.
• Bake in oven for 35 minutes or until a toothpick comes out clean upon insertion.
• Tartlets can be served over a sauté of wild mushrooms.

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:

• 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:

• For the crust: Combine the flour and salt in a food processor. Pulse a few times.
• Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time, pulsing in between, until the dough comes together. It will be a bit lumpy.
• Shape the dough into a rectangle, then wrap it in plastic and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F. Place the dough on a floured work surface and roll out to a 8 X 20 inch rectangle.
• Trim the rough edges. Then cut down the center lengthwise. Cut each strip into 5 pieces creating 10- 4 inch squares of dough.
• Fold each square and place them into muffin tins. Press the centers down to the bottom and press the folds into the sides. Prick the bottoms of the shells several times with a fork.
• Bake the shells for 15 minutes. Then cool a little.
• In the meantime, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients.
• Scoop the crab mixture into each shell evenly.
• Bake for about 20 minutes-until the tops are firm and slightly golden.
• Serve warm!

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:

• 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.