Print Maryland crab and seafood recipes from
Crab Tarts
  • pastry for 2-crust pie
  • 3 large eggs, beaten
  • 1 1/2 cups skim milk
  • 3/4 cup Swiss cheese, grated
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon onion, minced
  • 1/2 cup carrots, shredded
  • 1 pound backfin crab meat
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • pinch salt
Roll out dough thinly and cut out 2-inch diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with a fork. Bake for 5 to 7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling them 1/2 inch over the top of the tart shell. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean. Serve hot. Yields 60 tarts.
The delicate colors of carrots and parsley make these hors d'oeuvres attractive additions to any table.
Find us on Facebook