CHILLI CRAB AND PRAWN TARTS
These individual seafood tarts are satisfying enough to serve as a main course or substantial snack.
Provided by delicious. magazine
Categories Leek recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4. Cut the pastry into 4 squares and use to line 4 x 10cm round x 2cm deep fluted tart tins. Trim the excess pastry and prick the bases with a fork. Line each with baking paper and fill with baking beans or rice. Bake for 15 minutes.
- Meanwhile, melt the butter in a frying pan and gently cook the spring onions and chilli for 2-3 minutes. Add the prawns and cook for 2 minutes, until pink. Remove from the heat and stir in the crab and some seasoning.
- Mix together the cream, egg yolks, coriander and lime zest in a jug.
- Remove the paper and beans from the pastry cases. Spoon in the crab mixture, then pour in the egg mixture. Bake for a further 15 minutes, until set but still with a slight wobble. Stand for 10 minutes before serving.
Nutrition Facts : Calories 719kcals, Fat 45.7g (21.4g saturated), Protein 28.8g, Carbohydrate 47g (3.8g sugar)
CREAMY SHRIMP AND CRAB MINI TARTS
Yield 36 tarts
Number Of Ingredients 9
Steps:
- Bake the tart shells on a parchment paper-lined baking sheet as per package directions, and cool. Place the cream and garlic in a tall pot. Bring to a simmer and simmer until the cream is thickened and reduced to 1 cup. Remove from the heat and stir in the shrimp, crab, chopped dill or tarragon, and pepper. Cool to room temperature. Remove tarts from their foil liners and set back on the baking sheet. (If you wish to serve the tarts later, cover and store the seafood mixture in the fridge. Cover the tart shells and leave out at room temperature until ready to stuff and bake.) Preheat the oven to 350 degrees F. Fill the tarts with the seafood mixture; sprinkle with the cheese. Bake for 10 minutes, or until the seafood is well heated through. Garnish with dill or tarragon sprigs, if desired.
LINDA'S CRAB AND SHRIMP CAKES
Flavorful seafood cakes made with crab and shrimp. Serve with a lemon-dill aioli.
Provided by Linda F. Bergfeld
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
- Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
- Remove from the refrigerator and form into 12 patties.
- Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 22.8 g, Cholesterol 153.7 mg, Fat 37.9 g, Fiber 1.2 g, Protein 22.9 g, SaturatedFat 5.4 g, Sodium 1241.1 mg, Sugar 1.7 g
CHEESY CRAB TARTS
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
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
MINI CRAB TARTS
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
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 :
SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
PRAWN AND CRAB TARTS
Enjoy these appetisers as part of your welcoming in of the Chinese New Year of the Dog, or enjoy them any time! From current issue of the Australian 'New Idea'. I have not made these, but suggest if you are making them that you read Hey Jude's review re-oven temperatures. The oven temperatures below were as they appeared in the magazine, but may well be too hot for many ovens.
Provided by bluemoon downunder
Categories Crab
Time 40m
Yield 24 prawn and crab tarts
Number Of Ingredients 11
Steps:
- Grease the recesses of 2 12-hole mini muffin pans (11/2 tablespoon capacity).
- Using a 6.5cm round cutter (slightly larger than 21/2 inches), cut a round from each slice of bread; gently press the bread rounds into the recesses of the mini muffin pans.
- Combine the crab meat, egg yolk, cornflour, spring onions and plum sauce in a bowl; whisk the egg white in a small bowl until foamy; add it to the crab mixture and mix well.
- Peel and de-vein the prawns, leaving the tails intact. Place 1 prawn in each bread case, leaving the tail overhanging the edge of the basket; divide the crab mixture between the bread cases, curling the prawn tails around the edge of the cases.
- Cook the tarts in a very hot oven (240°C, 475°F) for 10 minutes or until the prawns are cooked and the bread is golden brown.
- Garnish the tarts with herbs and the red pepper strips, and serve them with extra plum sauce.
- Notes: You can replace the bread with shortcrust pastry. Line the greased muffin pans with pastry rounds and cook without the filling, in a moderate oven (190°C, 375°F) for 10 minutes or until just coloured. Remove and cool before adding the prawn and the crab mixture. If you want to make your own Plum Sauce, I recommend Rita L's Asian Plum Sauce Recipe #99500.
Nutrition Facts : Calories 120.9, Fat 5.7, SaturatedFat 0.8, Cholesterol 17, Sodium 221.3, Carbohydrate 13.1, Fiber 0.6, Sugar 1.1, Protein 4.2
PRAWN & CRAB COCKTAIL LETTUCE CUPS
Serve seafood on a sharing platter and let everyone build their own little prawn cocktail bites for a perfect dinner party starter or canapé
Provided by Katy Greenwood
Categories Buffet, Canapes, Starter
Time 30m
Number Of Ingredients 13
Steps:
- Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.
- Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.
- At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.
Nutrition Facts : Calories 162 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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