Cheesy Crab Tartlets / Crab Dip Tartlets

Cheesy Crab Tartlets / Crab Dip Tartlets

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SKU:
Crbdptrls

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

Cheesy Crab Tartlets

 

40 min

 

These tartlets are perfect as party nibbles. They are easy to make and taste fantastic. Scone dough is pressed into tartlet tins and filled with a creamy cheese and crab filling.

Ingredients 


Makes: 12 tartlets

  • 465g plain scone mix, blended with 215ml milk to form a scone dough
  • 225g cream cheese, softened
  • 1 (170g) tin crab meat, drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 60g grated Cheddar cheese
  • 2 tablespoons thinly sliced spring onion
  • 1 teaspoon Worcestershire sauce
  • 1 pinch paprika

Method
Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 190 C / Gas 5. Lightly grease 12 tartlet tins.
  2. Divide scone dough into 12 even-sized pieces. Press each piece into the prepared tins. Set aside.
  3. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, spring onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tartlets and garnish with paprika.
  4. Bake at 190 C / Gas 5 for 15 to 20 minutes or until light brown. These freeze wonderfully. Just reheat before serving.

Another option:

Crab Dip Tartlets

 

Ingredients

  • 1cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
  • 1/2cup mayonnaise or salad dressing
  • 1/2cup dairy sour cream
  • 2tablespoons finely chopped red onion or green onion
  • 1tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
  • 1teaspoon finely shredded lemon peel or lime peel
  • 1teaspoon lemon juice or lime juice
  • Several dashes bottled hot pepper sauce
  • Dash cayenne pepper (optional)
  • Salt and black pepper
  • Finely chopped red or green onion(optional)
  • Assorted crackers and/or vegetable dippers

Directions

  1. In a small bowl stir together crab, mayonnaise, sour cream, the 2 tablespoons onion, the 1 tablespoon dill, the 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.
  2. Transfer dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, garnish wtih finely chopped red or green onion. Serve with crackers or vegetable dippers. Makes about 1-1/3 cups (10 servings).

From the Test Kitchen

CRAB TARTLETS:

Prepare dip as above through step 1. Spoon dip into 30 miniature phyllo dough shells (two, 2.1-ounce packages). For a hot appetizer, place the 30 miniature phyllo dough shells on a large baking sheet. Spoon dip into phyllo shells. Bake in a 350 degree F oven for 5 to 8 minutes or until heated through. If desired, garnish with finely shredded lemon peel and fresh dill sprigs.

Per tartlet: 62 cal., 5 g total fat (1 g sat. fat), 8 mg chol., 52 mg sodium, 3 g carbo., 0 g dietary fiber, 2 g protein. Daily Values: 1% vit. C, 1% calcium, 1% iron. Exchanges: 1 Fat