Easy Savoury Crab Mini Tarts |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Thinly sliced buttered bread takes the place of tart shells, although I have only made this recipe using the bread, I imagine that this could be made using small tart shells also maybe just prebake the tart shells slightly prior to filling them - when purchasing the bread for this purchase the low calorie bread, it is usually the thin sliced and is the perfect thickness for the tarts :) Ingredients:
36 slices white bread (thin sliced) |
1/4 cup butter, softened |
1/4 cup butter |
1/4 cup flour |
1 1/2 cups half-and-half cream |
1 1/4 cups cheddar cheese, grated |
1 (7 ounce) can crabmeat (pick out any shells) |
1 1/2 tablespoons green onions, minced |
1 1/2 teaspoons lemon rind |
1 tablespoon fresh lemon juice |
2 tablespoons fresh parsley, finely chopped |
1 teaspoon worcestershire sauce |
1 teaspoon prepared yellow mustard |
salt (to taste) |
1 dash tabasco sauce |
Directions:
1. Set oven to 375 degrees F.
2. To make the bread tart shells; generously butter small muffin tins.
3. Cut a 3-inch round from each slice of bread.
4. Press into muffin tins.
5. Bake for 10 minutes or until golden brown.
6. To make the filling; melt butter in a pan.
7. Stir in flour; whisk until bubbly (about 1-2 minutes).
8. Stir in half and half cream; cook whisking until thickened (about 1 minute).
9. Stir in grated cheese until melted.
10. Add in all remaining ingredients; mix until combined.
11. Fill each bread tartlet with mixture.
12. Bake for about 5 minutes or until bubbly.
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