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A crab meat and cream cheese stuffed tart shell crab appetizer recipe
The delicate colors of the carrots and the parsley make these hors d'oeuvres attractive.
- pastry dough for 2-crust pie
- 3 large eggs, beaten
- 1½ cups skim milk
- ¾ cup Swiss cheese, grated
- 2 tablespoons cream cheese, softened
- 1 tablespoon onion, minced
- ½ cup carrots, shredded
- 1 pound backfin crab meat
- ½ teaspoon nutmeg
- ¼ teaspoon white pepper
- pinch salt
Roll out the dough thinly and cut out 2-inch diameter circles with a cookie cutter.
Lightly press the dough circles into oiled tart shells. Prick the dough with a fork. Bake for 5 to 7 minutes at 450
degrees. Remove from the oven. Set aside.
Mix together the remaining ingredients and spoon the mixture into the tart shells, filling
them one half inch over the tops. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean.
Yields 60 tarts.