Cheesy Crab Tartlets

    Cheesy Crab Tartlets

    (318)
    73saves
    40min


    274 people made this

    About this recipe: These tartlets are perfect as party nibbles. They are easy to make and taste fantastic. Scone dough is pressed into tartlet tins and filled with a creamy cheese and crab filling.

    Ingredients
    Makes: 12 tartlets

    • 465g plain scone mix, blended with 215ml milk to form a scone dough
    • 225g cream cheese, softened
    • 1 (170g) tin crab meat, drained
    • 2 tablespoons mayonnaise
    • 2 tablespoons grated Parmesan cheese
    • 60g grated Cheddar cheese
    • 2 tablespoons thinly sliced spring onion
    • 1 teaspoon Worcestershire sauce
    • 1 pinch paprika

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease 12 tartlet tins.
    2. Divide scone dough into 12 even-sized pieces. Press each piece into the prepared tins. Set aside.
    3. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, spring onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tartlets and garnish with paprika.
    4. Bake at 190 C / Gas 5 for 15 to 20 minutes or until light brown. These freeze wonderfully. Just reheat before serving.
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    Reviews & ratings
    Average global rating:
    (318)

    Reviews in English (316)

    by
    381

    I used the small phillo cups you can buy at the store in the frozen food section instead. They were really good and could be served bite size. The recipe made enough for 30 little cups.  -  30 Dec 2000  (Review from Allrecipes US | Canada)

    by
    240

    You don't need tartlet pans to make these. Just use flaky biscuits, which halve easily. Split and flatten each half. Fill with the crab mixture, then fold up so that it forms a cup. Line on a greased cookie sheet and you're ready to go!  -  03 Jan 2004  (Review from Allrecipes US | Canada)

    by
    174

    Made this recipe for Thanksgiving appetizers. A big hit! Delicious filling! But I rolled out Pillsbury refrigerated crescent roll dough, then cut small circles and lined them in the cups of a tartlet muffin pan, then filled them and sprinkled paprika on top. The dough really puffs up nicely and made them tasty. They were sooo good!  -  06 Jan 2001  (Review from Allrecipes US | Canada)

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