Recipe By 102183
Rating
Published Nov 7th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 12 servings Calories 299.3

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

Recipe 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
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons thinly sliced green onion
  • 1 teaspoon Worcestershire sauce
  • 1 pinch paprika

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
  2. 2 Divide rolls in half and press into the prepared tartlet pans. Set aside.
  3. 3 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.
  4. 4 Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Nutrition Facts

  • Calories 299.3
  • Carbohydrate 25.1 g
  • Cholesterol 40.1 mg
  • Fat 18 g
  • Fiber 0.4 g
  • Protein 9.6 g
  • Saturated Fat 7.5 g
  • Sodium 721.2 mg
  • Sugar 4.3 g

Reviews

  1. I was very disappointed with this recipe. The ingredients were fairly expensive and the end result was a doughy lump with a bit of bland filling. I'm glad I tested this out first before bringing it to the party I was going to. After the first small batch I added spices, lemon juice, and fresh - Read more ...
  2. I served these appetizers for my Hawaiian Swim Party. I MADE CHANGES: I used Puff Pastry Shells by Pepperidge Farm. I cooked the puff pastry on a cookie sheet until golden brown. I let them cool 5 minutes on a wire rack and then I added two teaspoons of the crab mixture on top. I'm - Read more ...
  3. Easy, tasty, attractive...could you ask for more? Yep!! Most ingredients you will have on hand.I added a bit of horseradish and a few lemon juice squirts. If you use the phyllo cups you can leave them in their individual plastic molds to freeze or to transport! You have enough mixture for 30 servings.
  4. I made these for a cocktail party last weekend and they were received raved reviews. I used the mini phyllo dough cups as some other reviewers suggested and them came out perfectly. I omitted the green onion and added minced onion in lieu, they turned out perfectly! Not only did they tasted like they were - Read more ...
  5. You don't need tartlet pans to make these. Just use flaky biscuits, which halve easily. Split and flatten each half. Fill with the crab mixture, then fold up so that it forms a cup. Line on a greased cookie sheet and you're ready to go!
  6. 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" - Read more ...
  7. 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.
  8. 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 - Read more ...
  9. I made these for my boyfriend for Valentine's Day and were they ever a hit! After eating only one he commented that I should make them everyday. They were very delicious and very easy as well. I used phyllo cups and halved the recipe and they turned out great. The phyllo cups turn out nice - Read more ...
  10. These were very good and easy - I used the premade phyllo cups as well which not only cut down the work time but also made them look very attractive. I used real crab meat out of the shell, not even the canned stuff, and that was a dumb mistake. You don't even need to - Read more ...
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