Mini Crab Tarts

Name: Mini Crab Tarts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 appetizers
Ingredients: 2 packages (1.9 ounces each) frozen miniature phyllo tart shells; 1 large egg; 1/4 cup 2% milk; 1/4 cup mayonnaise; 1 tablespoon all-purpose flour; 1/8 teaspoon salt; 1 can (6 ounces) lump crabmeat, drained; 2 tablespoons shredded Monterey Jack cheese; 1 tablespoon chopped green onion; Thinly sliced green onions, optional

Total Time Prep/Total Time: 25 min.

Yield 30 appetizers

Contest Winner

Test Kitchen Approved

Frozen phyllo tart shells bake up to crispy perfection that’s heavenly with this warm, rich, creamy filling. They’re a snap to prepare with canned crabmeat. —Linda Stemen, Monroeville, Indiana

Ingredients

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 large egg
1/4 cup 2% milk
1/4 cup mayonnaise
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons shredded Monterey Jack cheese
1 tablespoon chopped green onion
Thinly sliced green onions, optional

Directions

Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells.
Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.

Frozen phyllo tart shells bake up to crispy perfection that’s heavenly with this warm, rich, creamy filling. They’re a snap to prepare with canned crabmeat. —Linda Stemen, Monroeville, Indiana

Recipe Creator