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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 22 |
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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. Ingredients:
3 packages (1.9 ounces each) 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 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
Directions:
1. Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375° for 18-20 minutes or until pastry is browned. Serve warm. Yield: 45 tartlets.
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