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Crab Crumb Tarts

A buttery crab meat and cheese crab tart crab appetizer recipe

Credited to Mrs. Robert Mitchell of Salisbury, MD.

This recipe was the Third Place Winner in the 1975 National Hard Crab Derby in Crisfield, MD.

• 1 pound backfin crab meat
• 10 baked tart shells
• 1 stick butter
• 4 tablespoons chopped green pepper
• 2 tablespoons chopped pimiento
• 1 cup canned milk
• 3 tablespoons flour
• ½ cup regular milk
• 1 teaspoon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon seafood seasoning
• 1 teaspoon salt and dash pepper
• 1 cup grated cheese
• 10 crackers

Put the butter, chopped pepper, pimiento and canned milk in a saucepan. Heat and stir until the butter is melted.

Mix together the flour and the regular milk. Add it to the heated milk and stir until thick.

Remove the milk from the stove and add the mustard, lemon juice, Worcestershire sauce, seafood seasoning, salt and pepper. Mix well and then add the crab meat, mixing gently just until it is mixed together.

Spoon the mixture into the tart shells. Sprinkle each with grated cheese.

Roll the crackers in waxed paper to make crumbs and top each tart.

Bake at 350 degrees for 20 minutes.