King Crab Appetizers

SUBMITTED BY: 102183 PHOTO BY: QAEDON

"These crab tartlets have long since been a family favorite and are requested often at holiday get togethers."

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

READ REVIEWS (72)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Oct. 30, 2003 by LOWESBJ

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.

12 users found this review helpful

Reviewed on Oct. 30, 2003 by CAMILLE MAC

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!

11 users found this review helpful

Reviewed on Dec. 19, 2003 by Jennifer W

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.

8 users found this review helpful

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