Crab mini filo tarts

    50 min

    These tasty cheese and crab tarts are my favourite starter to impress guests! Great for Christmas or another special occasion, but you may want to double or triple the recipe.


    London, England, UK
    85 people made this

    Serves: 6 

    • 3 sheets filo pastry
    • 1 tablespoon butter, melted
    • 50g (2 oz) grated Gruyere cheese
    • 2 eggs
    • 5 tablespoons mayonnaise
    • 4 tablespoons single cream
    • 1 spring onion, finely chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon mustard powder
    • 1 pinch of pepper
    • 1 (170g) tin crabmeat - drained

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Grease 6 non-stick muffin tins with some of the melted butter.
    2. Lay filo sheets on work surface, one on top of the other. Cut the stack into 24 equal (12cm) squares.
    3. Line each muffin tin with a filo square and brush with melted butter. Place another square on top, with corners offset, and brush with butter. Layer four filo squares in each tin in the same manner.
    4. Bake the filo cases for 6-7 minutes, or until golden. Cool completely before filling.
    5. After cooling, sprinkle cheese into each shell. Combine remaining ingredients in a separate bowl and mix. Spoon a teaspoonful of crab mixture into each shell. Return to preheated oven and bake 18-20 minutes or until pastry is browned. Serve warm.

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    Reviews in English (45)


    Made these last Xmas as a starter, added prawns for a bit more texture and they were great. Guests loved them so much that I have been 'ordered' to do them again this Xmas. Easy to make, filling and pastry shells can be made in advance then assembled and baked off when you need them.  -  19 Nov 2016


    I think I will try these using Puff Pastry Cups, a little less time consuming. I can't wait to try them. Anything with crab will be great. Happy New Year from the US  -  30 Dec 2013


    Fab - u - lous!!!! So easy and delicious!  -  14 Apr 2016