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Crab Tartlets
SUBMITTED BY:
Janice Wolters
PHOTO BY:
Jessica
"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."
RECIPE RATING:
Read Reviews
(25)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
3 (2.1 ounce) packages 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 (6 ounce) can crabmeat - drained, flaked and cartilage removed
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DIRECTIONS
Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm.
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REVIEWS
Reviewed on Dec. 10, 2006 by BCSHELLY
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BCSHELLY
Dec. 10, 2006
I made these tarts last night for a dinner party, they were a HUGE hit!! Everyone loved them. I made a double batch and froze some for Christmas. Great recipe!
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5 users found this review helpful
I made these tarts last night for a dinner party, they were a HUGE hit!! Everyone loved them....
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Reviewed on Feb. 17, 2007 by
Sarah Ann
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Sarah Ann
Feb. 17, 2007
Very tasty, a little on the mayonaise side, but still delicious. My store didn't have the phyllo cups, only the regular dough. I just used a pizza cutter to cut squares and pre-baked them for a few minutes in a muffin pan. Worked great---actually probably a little cheaper than using the pre-made cups. Thanks!!
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4 users found this review helpful
Very tasty, a little on the mayonaise side, but still delicious. My store didn't have the...
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Reviewed on Dec. 10, 2006 by
Mary
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Mary
Dec. 10, 2006
Wonderful recipe! I couldn't believe how easy it was to make these and how good they tasted. If you buy shredded swiss, you could probably finish the prep work on these in less than 5 minutes. This is definitely going into our standard recipe list for parties.
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4 users found this review helpful
Wonderful recipe! I couldn't believe how easy it was to make these and how good they tasted. ...
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Reviewed on Feb. 11, 2008 by
MissTiff
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MissTiff
Feb. 11, 2008
These were pretty good, nothing fantastic though. I brought it over to my boyfriends family's house for christmas and they all quickly got eaten and everyone like them , just not out of this world, probably wont make again.
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2 users found this review helpful
These were pretty good, nothing fantastic though. I brought it over to my boyfriends family's...
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Reviewed on Jan. 4, 2008 by
MGEE73
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MGEE73
Jan. 4, 2008
The tartlets turned out a bit bland - added chopped artichoke hearts, chopped cooked shrimp, 1 tb fresh parsley, 1/2 tsp garlic powder & 1 tsp cayenne powder. Will definitely use more herbs next time and sprinkle shredded cheese on top for a nice brown top. UPDATE: Made this recipe again - same as above, except for fresh garlic and adding minced red onions & shredded mozz cheese on top. Had too much filling leftover and decided to try baking it inside cremini mushroom caps. One word - DELICIOUS! Brushed the outside of the mushroom caps with a mixture of regular and garlic-infused olive oil, stuffed with filling, and drizzled dry white wine on top, followed by olive oil. Topped off with shredded mozz cheese. Baked approx. 5 minutes at 400, 15 minutes at 375 and then broiled for another 5 minutes for a nice golden top. Served hot out of the oven, it was a nice contrast to the phyllo tarts. Would change my recipe rating to 4.5 stars if 1/2 stars were an option. This one is definitely a keeper.
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2 users found this review helpful
The tartlets turned out a bit bland - added chopped artichoke hearts, chopped cooked shrimp, 1...
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Reviewed on Jul. 14, 2007 by
SARRAHS
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SARRAHS
Jul. 14, 2007
These were good- and pretty easy. I made the cream cheese tarts from this site instead of the phyllo cups. They were like mini quiches. I added chopped artichoke hearts to the mixture too- and really enjoyed it that way. I forgot to put the cheese in the tarts first, but topped the egg mixture with cheese before baking. I liked them like that.
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2 users found this review helpful
These were good- and pretty easy. I made the cream cheese tarts from this site instead of the...
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Reviewed on May 15, 2007 by
MEEMEEBULUGA
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MEEMEEBULUGA
May 15, 2007
The perfect appetizer: nice to look at and nice to eat. The phyllo shells are crunchy and the filling is flavorful, a very satisfying combination. I added some chopped baby shrimp to the filling and that added some extra color as well as flavor.
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2 users found this review helpful
The perfect appetizer: nice to look at and nice to eat. The phyllo shells are crunchy and the...
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Reviewed on Jul. 1, 2008 by NANCYLOUISEB
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NANCYLOUISEB
Jul. 1, 2008
Easy to make and everybody enjoyed them. Would make them with fresh imitation crab meat next time. I added chopped artichoke hearts also
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1 user found this review helpful
Easy to make and everybody enjoyed them. Would make them with fresh imitation crab meat next...
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Reviewed on Dec. 19, 2007 by
Tulips*n*Truffles
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Tulips*n*Truffles
Dec. 19, 2007
So so good with just a few modifications. I used premade shells like most everyone, and added chopped up artichoke hearts to the mixture. I also added a few spices (onion, garlic, parsley) and about a teaspoon of Old Bay. Filled the tarts to the top, sprinkled some finely shredded mozzarella cheese over them, and baked them. Stuck them in the fridge, then the next day put them back in the oven for 10 minutes - AMAZING! Very good recipe!
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1 user found this review helpful
So so good with just a few modifications. I used premade shells like most everyone, and added...
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Reviewed on Oct. 28, 2007 by heidib24
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heidib24
Oct. 28, 2007
I made these last night for some family. It is indeed the simplest recipe ever, requires almost no prep, and they turned out great. Per other reviews, I added cayenne, garlic powder, artichoke hearts and baby shrimp, and do recommend this for extra flavor/color. I would definitely make this again and it was well received by everyone. I bought the frozen phyllo tart shells at Whole Foods.
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1 user found this review helpful
I made these last night for some family. It is indeed the simplest recipe ever, requires...
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