Magnolias Blue Point Crab Tarts Recipes

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CRAB SALAD TARTS



Crab Salad Tarts image

These little bites are as easy as they are elegant. Guests will never know you made and froze them weeks ago! Donna Roberts - Shumway, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 15 appetizers.

Number Of Ingredients 8

1 can (6 ounces) lump crabmeat, drained
1/3 cup shredded reduced-fat Swiss cheese
1/4 cup Miracle Whip Light
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
1 package (1.9 ounces) frozen miniature phyllo tart shells

Steps:

  • In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper., Spoon filling into tart shells. Cover and freeze for up to 3 months. Or, place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm., To use frozen tarts: Place on an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned.

Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 115mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CHEESY CRAB TARTS



Cheesy Crab Tarts image

I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.

Provided by Peggy V.

Categories     Crab

Time 40m

Yield 32 tarts, 12-15 serving(s)

Number Of Ingredients 11

32 wonton wrappers
1 (8 ounce) package cream cheese, softened, I used light with success
1 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 large egg, slightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 (8 ounce) container lump crabmeat, shell pieces removed. See above note
1/4 cup green onion, minced
1/4 cup red bell pepper, minced

Steps:

  • Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
  • In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.

Nutrition Facts : Calories 227.7, Fat 13.7, SaturatedFat 8.1, Cholesterol 75.6, Sodium 415.8, Carbohydrate 14.2, Fiber 0.5, Sugar 0.4, Protein 11.8

BLUEBERRY TART



Blueberry Tart image

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
  • Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  • Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

MINI CRAB TARTS



Mini Crab Tarts image

Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 30 appetizers.

Number Of Ingredients 10

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 large egg
1/4 cup 2% milk
1/4 cup mayonnaise
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons shredded Monterey Jack cheese
1 tablespoon chopped green onion
Thinly sliced green onions, optional

Steps:

  • Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.

Nutrition Facts :

CRAB, LEEK & CHEDDAR TART



Crab, leek & cheddar tart image

Enjoy this sumptuous crab, leek and cheddar tart at a family feast. You can prep early by making the pastry and cooking the leeks the day before

Provided by Diana Henry

Categories     Dinner

Time 1h40m

Number Of Ingredients 10

250g plain flour, plus extra for dusting
150g cold butter, cut into cubes
1 large egg yolk
10g butter
2 leeks (about 500g), sliced into 2cm rings
200ml double cream
100ml crème fraîche
1 large egg, plus 3 egg yolks
200g white crabmeat
35g cheddar, grated

Steps:

  • Put the flour, butter and a good pinch of salt into a food processor, and blitz until the mix resembles breadcrumbs. Combine the yolk with 1½ tbsp very cold water, then add this to the mixture and blitz again until the pastry comes together into a ball (you may need to add a little more water).
  • Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll the pastry out on the parchment, and use it to line a 23cm loose-bottomed tart tin. Chill for 1 hr until firm. Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside.
  • For the filling, heat the butter in a heavy-bottomed pan over a medium heat, add the leeks, stir, season and add 2 tbsp water. Cover, reduce the heat to low and cook for 15 mins until the leeks are soft. Uncover, turn up the heat and cook until any liquid has evaporated. Remove from the heat and leave to cool.
  • Prick the base of the pastry case all over with a fork, then line with baking parchment and baking beans. Bake on the hot baking sheet for 12 mins, remove the parchment and beans, then bake for 13 mins more. Leave to cool slightly, then spoon the leeks into the pastry case.
  • Mix together the double cream, crème fraîche, whole egg and egg yolks. Season well, then gently fold in the crabmeat. Carefully pour the filling over the layer of leeks, then scatter over the cheese.
  • Return the tart to the baking sheet in the oven and bake for 35-40 mins, or until the pastry is golden and the filling is just set in the middle (it will continue to cook as it cools). Leave to cool for 15 mins, then remove from the tin and serve.

Nutrition Facts : Calories 712 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

CRAB AND ARTICHOKE TARTS



Crab and Artichoke Tarts image

This is a quickly prepared, savory appetizer or hors d'oeuvre.

Provided by Zannie

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 10

10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
¼ cup cream cheese, softened
¼ cup grated Parmesan cheese
3 green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
  • Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
  • Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g

DEVILED CRAB TART



Deviled Crab Tart image

Categories     Shellfish     Bake     Mayonnaise     Crab     Celery     Bell Pepper     Winter     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 14

pastry dough
pie weights or raw rice for weighting shell
1 medium onion
1 medium green bell pepper
2 celery ribs
1/2 stick (1/4 cup) unsalted butter
1 1/2 pounds jumbo lump crab meat
a 7-ounce jar roasted peppers
2/3 cup packed fresh flat-leafed parsley leaves
1 bunch scallions
1/2 cup plus 1 tablespoon mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/2 cup plus 3 tablespoons fine fresh bread crumbs
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 375°F.
  • On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan. With a fork prick bottom and side of shell all over. Chill shell 30 minutes, or until firm.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice. Bake shell until just pale golden, about 8 minutes more. (Leave oven on.) Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature.
  • Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened.
  • Increase temperature to 425°F.
  • Pick over crab meat and drain roasted peppers. Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use. In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste.
  • Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs. Bake tart in middle of oven until top is golden, 20 to 25 minutes. Serve tart warm or at room temperature.

EASY SAVOURY CRAB MINI TARTS



Easy Savoury Crab Mini Tarts image

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

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

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

CRAB MINI TARTS



Crab Mini Tarts image

Make and share this Crab Mini Tarts recipe from Food.com.

Provided by shysavsianna

Categories     Crab

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

3 (2 1/8 ounce) packages 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 choppe
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 (6 ounce) can crabmeat, drained and flaked

Steps:

  • Preheat oven 375 degrees.
  • Place tarts on an ungreased baking sheet. Sprinkle swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients.
  • Spoon a teaspoonful of crab mixture into each tart shell.
  • Bake for 18 to 20 minutes or until pastry is browned. Serve warm.

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