Made with Pillsbury* Refrigerated Pie Crusts

Crab Mini Tartelettes

You can take a bow when you serve
this pretty and tasty appetizer, because no one will suspect you used
refrigerated pie crust to save time.

Cook Time: 39 min
Servings: 24

INGREDIENTS

  • 1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts, softened as directed on package
  • 1/3 cup (75 mL) canned crabmeat or imitation crabmeat, finely chopped
  • 2 eggs
  • 1/4 cup (50 mL) half-and half cream (10% cream)
  • 2 tsp (10 mL) flour
  • 2 tbsp (25 mL) finely chopped red pepper
  • 1 tbsp (15 mL) finely chopped green onion
  • 1/4 tsp (1 mL) cayenne pepper
  • 1/8 tsp (0.5 mL) salt
  • 1/2 cup (125 mL) grated Parmesan cheese

INSTRUCTIONS

Heat oven to 375°F (190°C). Remove pie crusts from pouches; place flat on work surface. With 2 1/2 -inch (6 cm) round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup.

Divide crabmeat evenly among muffin cups.

In medium bowl, beat half and half cream and egg with spoon until blended. Stir in red pepper, green onion and seasonings. Spoon 1 1/2 teaspoons (7 mL) egg mixture into each muffin cup. Sprinkle cheese over tops.

Bake 19 to 22 minutes or until filling is set and edge is light golden brown. Cool 5 minutes; remove from pans.

Makes: 24 tartlets

Kitchen Tip: Substitution: Cream can be replaced with milk.

 

Jennifer Hamilton

Jennifer Hamilton is a freelance food writer, food blog writer and enthusiastic at-home cook and baker. The pure joy of cooking and creating food is the single biggest attraction of food weblogs and it shines out especially strongly from some authors' writing; Jennifer Hamilton hosts one of the most celebratory food weblogs around. Jennifer lives in both Toronto and Ottawa, Ontario, Canada with her husband, "S" and her son Leith, both of whom are extremely food-oriented.

 

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