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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This gives 30 tartlets, enough for 8 people. Recipe can be halves easily. Ingredients:
1/4 cup cherry tomatoes |
1/2 cup light mayonnaise |
2 teaspoons rice vinegar |
1 teaspoon dry tarragon |
1/4 teaspoon tabasco sauce |
7 ounces crabmeat, thawed |
30 miniature phyllo cups or 30 miniature tart shells, baked |
Directions:
1. Cut roughly cherry tomatoes, put on paper towels and let drain. In the meantime, in a bowl, mix mayonnaise, vinegar, terragon and tabasco. Add crabmeat and mix. Sponge up the tomatoes and add to crab mixture. (You can prepare this step in advance, cover it, and put it in the fridge until next day).
2. If you want, put miniature phyllo cups on a baking sheet and heat in a preheated oven of 250 F for about 5 minutes. Put the phyllo cups in a serving plate and garnish each phyllo cups with about 1 teaspoon of crab mixture.
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