Crab Tartlets

Mini crab tarts stacked on white plate with sauce.

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5 from 1 vote

Crab Tartlets are a quick and easy recipe! Perfect to serve as an appetizer, they will get the party started.

Prep Time8

Cook Time12

Total Time20

Course: Appetizer

Cuisine: Western

Keyword: crab tartlets

Servings:

Calories: 86kcal

Author: Adrianne

Ingredients

3 green onions roots and tips trimmed, roughly chopped into 5 segements, Note 1
250 grams/ 9 oz cream cheese Room temperature, chopped into chunks, Note 2
170 grams/6 oz crab meat drained, not rinsed, Note 3
½ cup parmesan cheese finely grated using a microplane zester, Note 4
1 tablespoon djion mustard Note 5
2 teaspoons worcestershire sauce
¼ teaspoon salt
125 grams/4..4 oz corn kernels drained, not rinsed
¼ teaspoon black pepper
12 white bread slices Note 6

Instructions

Oven: preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
Green onions: add the chopped segments of green onions to the food processor and blitz till they are chopped into fine pieces.
Tart filling: then add the cream cheese, crab meat, parmesan cheese, mustard, Worcestershire sauce, salt and pepper. Blitz till combined then transfer to medium sized mixing bowl.
Tart shells: use a clean dry chopping board and a 6.5cm (2.5 inch) pastry cutter to cut a round circle with fluted perimeter from each slice of bread.
Corn: add the corn kernels to the tart filling and use a spatula to stir and gently fold the kernels into the mixture.
Patty pan: grease 2 12 hole patty pans or tart pans with cooking spray. Then working one at a time push the bread rounds into the patty pan so that they stick to the oil and form the tartlet shells.
Fill: working with 2 teapoons (1 in each hand) spoon a heaped teaspoon of the tart filling into each of the tart shells. Repeat to fill all of the tarts.
Oven bake: place the patty pans into the oven and let the tarts cook for 10 till 12 minutes. Once cooked, use a pair of oven mitts to remove the patty pans and place them onto a wire cooling rack.
To serve: use a teaspoon to gently push the tarts of out the pan. Plate with and garnish with some freshly chopped chives. Provide a small bowl of sweet chilli sauce and serve warm.

Notes

Note 1 - Green onions: this type of onion is much softer and more delicate than a regular white onion. We want to trim the roots and tops from the green onions then roughly chop these into 4 segments. These segments then get added to the food processor bowl as a means to finely chop them. We need to do this step at the start before adding other ingredients so that the blades can chop the onions. They won't chop as finely if you add all of the ingredients at the same time and try to chop them then.
Note 2 - Cream cheese: you will find it easiest to chop the cream cheese into chunks. This way it get be spread across the food processor bowl when it is added. This will eliminate the bowl from being overbalanced with all of the cheese on one side.
Note 3 - Crab meat: tinned crab meat from the tuna and sardine aisle in the supermarket will be the most readily available. This only needs to be drained before being added to the mix. Or you can head to the seafood section of the deli where you will find more premium crab meat such as blue swimmer crab. This is often more expensive, but bolder in flavor and has no liquid to be drained from it. Both options will work for the recipe. Neither option need to be rinsed before using (unless specified on the packet).
Note 4 - Parmesan cheese: or the equivalent of pecorino romano cheese. Fresh cheese that you grate yourself will give you better results than using store bought pre grated cheese.
Note 5 - Djion mustard: this is smooth and has a little tang to it. You can use horseradish cream in its place.
Note 6 - White bread: if you start right at a corner of the bread, you can often get 2 rounds out of each slice. This will save you from using a whole slice and disguarding it. However, if doing so, you have to be a little bit carefull to not get the crust of the bread in the round as it won't mold as well into the patty pan to form the shells.

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