Easysavourycrabminitarts Recipes

EASY SAVOURY CRAB MINI TARTS

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 :)

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 50m

Yield 36 serving(s)

Number Of Ingredients 15

Easy Savoury Crab Mini Tarts image

Steps:

Set oven to 375 degrees F.
To make the bread tart shells; generously butter small muffin tins.
Cut a 3-inch round from each slice of bread.
Press into muffin tins.
Bake for 10 minutes or until golden brown.
To make the filling; melt butter in a pan.
Stir in flour; whisk until bubbly (about 1-2 minutes).
Stir in half and half cream; cook whisking until thickened (about 1 minute).
Stir in grated cheese until melted.
Add in all remaining ingredients; mix until combined.
Fill each bread tartlet with mixture.
Bake for about 5 minutes or until bubbly.

Nutrition Facts : Calories 126.3, Fat 5.9, SaturatedFat 3.4, Cholesterol 16.9, Sodium 266.4, Carbohydrate 13.9, Fiber 0.7, Sugar 1.2, Protein 4.3

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

MINI CRAB ROLLS

These mini crab rolls are as delicious as they are adorable!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 24

Number Of Ingredients 7

Mini Crab Rolls image

Steps:

Heat oven to 350°F. Remove dough from can, and cut in half lengthwise to make 2 long thin pieces of dough. Use serrated knife to cut each half into 12 pieces. Place pieces, rounded side up, on ungreased cookie sheet.
Bake 15 to 18 minutes or until just golden brown. Cool 5 minutes on cookie sheet. Remove to cooling rack to cool completely, about 10 minutes.
Meanwhile, in medium bowl, stir together crab, mayonnaise, seafood seasoning, tarragon, salt and pepper just until combined. Set aside.
Use serrated knife to cut slit in rolls from top to bottom, being careful not to cut all the way through. Place crab mixture in center of each roll. Top each roll with parsley sprig. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1/2 lb cooked lump crabmeat or 8 oz refrigerated flaked imitation crab
1/4 cup mayonnaise
1/4 teaspoon seafood seasoning
1/4 teaspoon dried tarragon leaves
Salt and pepper to taste
Fresh parsley sprigs, if desired

MINI CRAB CAKES

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Provided by Dannon Oikos

Categories Trusted Brands: Recipes and Tips Dannon Oikos®

Time 40m

Yield 18

Number Of Ingredients 12

Mini Crab Cakes image

Steps:

Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g

Ingredients

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

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