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.
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)
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)
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)