Crab Tartlets
SUBMITTED BY: Janice Wolters
"Every time I serve these tiny tasty tarts, I*m asked for the recipe.
Holiday guests of all ages gobble them up! I*ve found that finely
chopped leftover ham makes a handy substitute for the crab."
Original recipe yield:
22 servings
PREP TIME 15 MinCOOK TIME 20 Min READY IN 35 Min
INGREDIENTS
3 (2.1 ounce) packages frozen miniature phyllo tart shells
1/2 cup shredded Swiss cheese
2 eggs
1/3 cup mayonnaise
1/4 cup half-and-half cream
1 green onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
DIRECTIONS
Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese
into each shell. In a mixing bowl, combine the remaining ingredients.
Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375
degrees F for 18-20 minutes or until pastry is browned. Serve warm.
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