Recipe by 102183
"These crab tartlets have long since been a family favorite and are requested often at holiday get togethers."
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2 (12 ounce) packages
refrigerated biscuit dough
1 (8 ounce) package
cream cheese, softened
1 (6 ounce) can
crab meat, drained
grated Parmesan cheese
shredded Cheddar cheese
thinly sliced green onion
I used the small phillo cups you can buy at the store in the frozen food section instead. They were really good and could be served bite size. The recipe made enough for 30 little cups.
I made these Christmas morning with phyllo dough and they were ok. As I was putting them in the oven, I thought about using won ton wrappers next time.... then I realized these are crab rangoon with a fancy name.
You don't need tartlet pans to make these. Just use flaky biscuits, which halve easily. Split and flatten each half. Fill with the crab mixture, then fold up so that it forms a cup. Line on a greased cookie sheet and you're ready to go!
Made this recipe for Thanksgiving appetizers. A big hit! Delicious filling! But I rolled out Pillsbury refrigerated crescent roll dough, then cut small circles and lined them in the cups of a tartlet muffin pan, then filled them and sprinkled paprika on top. The dough really puffs up nicely and made them tasty. They were sooo good!
Thank You Catherine for such a great recipe. Have now made these twice for both formal and informal gatherings. Considering I find this "review" section as a most helpful and valuible tool to "tweak" the recipes I find on this site I hate to be repetitive. But, I also chose to use to "ready made" store bought phyllo cups. Saves much time and $$ if you do not already have tartlet pans. I have found this recipe is best served hot but is also quite good served at room temp. Have not yet found any reason to variate from the original recipe as well as if you choose to use the store bought phyllo cups, once prepared, the individual plastic moldings they come in make for perfect transporation to serve an elegant app that appears time consumming.
I served these appetizers for my Hawaiian Swim Party. I MADE CHANGES: I used Puff Pastry Shells by Pepperidge Farm. I cooked the puff pastry on a cookie sheet until golden brown. I let them cool 5 minutes on a wire rack, and then I added two teaspoons of the crab mixture on top. I'm now the best cook my friends ever met. Note: Add two 6 oz. cans of crab meat for more crab flavor.
These were very good and easy - I used the premade phyllo cups as well which not only cut down the work time but also made them look very attractive. I used real crab meat out of the shell, not even the canned stuff, and that was a dumb mistake. You don't even need to use canned crab - use imitation crab and chop it up small. You cannot taste the crab over the cream cheese and cheddar cheese, so it's mainly there for texture. I could have saved myself some dollars if I had used imitation, and you wouldn't have been able to tell the difference. I will definitely be making these again (they were a hit at the party) but with cheaper ingrediants!
Easy, tasty, attractive...could you ask for more? Yep!! Most ingredients you will have on hand.I added a bit of horseradish and a few lemon juice squirts. If you use the phyllo cups you can leave them in their individual plastic molds to freeze or to transport! You have enough mixture for 30 servings.
* Percent Daily Values are based on a 2,000 calorie diet.
King Crab Appetizers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 162
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