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Crab Mini Tartlets

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  • Prep 20 min
  • Total 39 min
  • Servings 24
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You can take a bow when you serve this pretty and tasty appetizer, because no one will suspect you used refrigerated pie crust to save time!
Created Aug 25, 2009
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Ingredients

  • 1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts, softened as directed on package
  • 1/3 cup (75 mL) canned crabmeat or imitation crabmeat, finely chopped
  • 2 eggs
  • 1/4 cup (50 mL) half-and half cream (10% cream)
  • 2 tsp (10 mL) flour
  • 2 tbsp (25 mL) finely chopped red pepper
  • 1 tbsp (15 mL) finely chopped green onion
  • 1/4 tsp (1 mL) cayenne pepper
  • 1/8 tsp (0.5 mL) salt
  • 1/2 cup (125 mL) grated Parmesan cheese

Steps

  •  
    1
    Heat oven to 375°F (190°C). Remove pie crusts from pouches; place flat on work surface. With 2 1/2 -inch (6 cm) round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup.
  •  
    2
    Divide crabmeat evenly among muffin cups.
  •  
    3
    In medium bowl, beat half and half cream and egg with spoon until blended. Stir in red pepper, green onion and seasonings. Spoon 1 1/2 teaspoons (7 mL) egg mixture into each muffin cup. Sprinkle cheese over tops.
  •  
    4
    Bake 19 to 22 minutes or until filling is set and edge is light golden brown. Cool 5 minutes; remove from pans.

Expert Tips

  • Tip 1
    Kitchen Tip: Substitution: Cream can be replaced with milk.

Nutrition Information

No nutrition information available for this recipe
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