Reviewed: Sep. 9, 2009

These were good, but not great. They were more like mini quiches than anything else. The prep work was a little more intensive than I had anticipated because not one store in my town (not a small one) carried phyllo shells, only the dough, so I had to make my own shells. They are very pretty, but they look better than they taste.

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Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

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Reviewed: May 9, 2009

Very bland. I made them for a get together and had a lot left over. I wouldn't go through the hassle to make them again...not awful but not spectacular either.

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Merideth Bowman

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Reviewed: May 2, 2009

Very good and very easy. After the first batch I changed the cheese to pepper jack and added old bay seasoning to spice it up a little. Now my trays are emptied first at all gatherings I bring them to.

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Pam

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Reviewed: Feb. 27, 2009

A bit on the mayonnaisey side but other than that a pretty good recipe.

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conajsmommy

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Reviewed: Feb. 11, 2009

Oh my gosh, these were good. I had to make my own little pie shells, which was a bit of work, but definitly worth it. All my guest love them and they were gone in a flash, I wish I had made twice as many.

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Victoria

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Reviewed: Nov. 8, 2008

I made these for a wedding shower and they disappeared instantly! Several people asked for my "secret" recipe. Will make again. I used a mixture of refrigerated packaged crab and shrimp in place of the canned crab, it gave it a great flavor!

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kacgrl

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: 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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NANCYLOUISEB

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Reviewed: Apr. 22, 2008

It was quite easy to make, but I would add a little more mayonnaise and I would use dungeness crab instead of king crab next time.

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COOKINGSTUDENT

Cooking Level: Beginning

Living In: Campbell, California, USA

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Reviewed: Mar. 16, 2008

These were great, we added fresh garlic in the mix and old bay sprinkled on top. Next time we will add old bay to the mixture and maybe a few dashed of hot sauce. Easy and quick recipe!

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toddsessoms

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Reviewed: Feb. 19, 2008

Made this for a Superbowl party and everyone loved them! They were quick and easy. I really liked the mild flavor that allows the crab to shine.

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Cindy

Cooking Level: Expert

Home Town: Oakhurst, California, USA

Living In: Bastrop, Texas, USA

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Reviewed: 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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MissTiff

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: New Castle, Delaware, USA

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Reviewed: Feb. 7, 2008

I made these for a party I catered. Everyone at the party loved them; there were none for me to take home afterwards! Great Recipe!

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Christine W.

Cooking Level: Expert

Home Town: Ballwin, Missouri, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jan. 1, 2008

I thought the tarts were easy to make but I found them a little bland. I will definitely use this recipe again but might add some of the spices suggested by other reviewers. I also might use fresh crab or lump canned crab next time.

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Beth Sipper

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Reviewed: Dec. 29, 2007

This recipe is very simple and delicious. I made up the crab mixture prior to my guests arriving and poured them in the cups and put them in the oven just when my guests were walking in. That way the cups didn't get too soft on the bottom. Also, I didn't care for the canned crab I used the first time so decided to go with lump crab meat in the pouch and think it turned out much better.

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Valerie

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Reviewed: Dec. 24, 2007

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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MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: 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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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Nov. 29, 2007

Served these on many occasions as written and had rave reviews each time. Ran out of Phyllo cups at one point so I dished the filling into well greased muffin pan as to not waste the remaining batter. They were fantastic. So at our last dinner party I served them as an appetizer course. I eliminated the cups, put batter into muffin pan and baked them until they rose up and browned. Then made a simple (one stick of butter and juice of one large lemon) sauce, drizzled it on the plate, placed the "Souffle" in the middle and drizzled a little more sauce over the top with a dask of fresh chopped parsley for eye appeal. Rave reviews...try it...a real winner!

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lisajames

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Reviewed: Nov. 28, 2007

Average, I took these to a Christmas party last night and took most of them home. Easy recipe and quick but very dry and crabby tasting. Will not use again.

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Chelsea

Cooking Level: Beginning

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Reviewed: Nov. 26, 2007

I made these for a Thanksgiving appetizer. They turned out good, everyone liked them except the hubby who doesn't like shellfish. I think they would be better with fresh or even imitation crabmeat or chopped up shrimp, I'm not too fond of the canned crabmeat. The past couple of things I have made with canned crabmeat had a weird taste to them to me, it was my first time using the canned variety. I will make these again but with different crab meat.

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