Warm Crab Tartlets Recipes

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:

• FOR CRUST Combine flour and salt in processor. Add butter and blend, using on/off turns, until butter is reduced to pea-size pieces. Blend in enough water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Cut dough into 6 equal pieces. Form each into disk. Roll out each disk on lightly floured surface to 6-inch round. Fit each round into 4 1/2 X 3/4-inch tartlet pan with removable bottom; cut off excess dough. Pierce crusts with fork; freeze 30 minutes. Preheat oven to 400. Line crusts with foil and dried beans or pie weights. Bake crusts 15 minutes. Remove foil and beans. Bake crusts until pale golden, about 8 minutes longer, pressing down with back of fork if crusts bubble. Cool. FOR FILLING Whisk first 6 ingredients in medium bowl to blend. Arrange crusts in pans on baking sheet. Place 1/6 of crabmeat in each. Divide custard among crusts. Bake tartlets until filling is set and just beginning to color, about 18 minutes. Cool 10 minutes; gently push up pan bottoms, releasing tartlets. Serve warm.

Steps:

• Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended. Place muffin halves on an ungreased baking sheet., Broil 4-6 in. from heat until toasted. Spread with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.

Steps:

• FOR CRUST: Combine flour and salt in processor. Add butter and blend, using on/off turns, until butter is reduced to pea-size pieces. Blend in enough water to form moist clumps gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Cut dough into 6 equal pieces. Form each into disk. Roll each disk on lightly floured surface to 6-inch round. Fit each round into 4 1/2 by 3/4 inch tartlet pan with removable bottom; cut off excess dough. Pierce crusts with fork; freeze dough 30 minutes. Preheat oven to 400 degrees F. Line crusts with foil and dried beans or pie weights. Bake crusts 15 minutes. Remove foil and beans. Bake crusts until pale golden, about 8 minutes longer, pressing down with back of fork if crusts bubble. Cool. FOR FILLING: Whisk first 6 ingredients in medium bowl to blend. Arrange crusts in pans or baking sheets. Place 1/6 of crabmeat in each. Divide custard among crusts. bake tartlets until filling is set and just beginning to color, about 18 minutes. Cool 10 minutes; gently push up pan bottoms, releasing tartlets. Serve warm.

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°F.
• On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan. With a fork prick bottom and side of shell all over. Chill shell 30 minutes, or until firm.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice. Bake shell until just pale golden, about 8 minutes more. (Leave oven on.) Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature.
• Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened.
• Increase temperature to 425°F.
• Pick over crab meat and drain roasted peppers. Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use. In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste.
• Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs. Bake tart in middle of oven until top is golden, 20 to 25 minutes. Serve tart warm or at room temperature.

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.

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.