Addictive Appetizers: Crab Tartlets With Dill and Lemon
Crab Tartlets With Dill and Lemon
I made these addictive tartlets recently as an appetizer for a potluck party, and they were a hit. No wonder—all the good stuff goes into them: butter, cream cheese and flour to form a flaky crust, and crabmeat mixed with mayonnaise, fresh herbs and lemon juice to make the rich, moist filling. The size is perfect, too—take two bites, and they’re gone. I used basic canned crabmeat from the supermarket, but you can go luxe and spend the big bucks on fresh crab. Canned tuna works as a substitute and tastes good, too.
- Makes 24 tartlets
- 8 tablespoons unsalted butter, softened
- 5 tablespoons cream cheese, softened
- 1 cup all-purpose unbleached flour
- 3 6-ounce cans fancy white crabmeat (about 3 cups)
- 1 teaspoon salt
- ½ cup mayonnaise
- ½ cup Swiss or Gruyère cheese, grated
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon Worcestershire sauce
- Dash hot sauce, such as Tabasco or sriracha
- Sweet paprika
- In a medium bowl, cream the butter, cream cheese and flour together until light dough forms. Scoop out 1½ teaspoons dough and place into each cup of a 24-cup, non-stick mini muffin pan. Press the dough down and on the sides with your hand to create tartlet shells. Refrigerate the pan for 30 minutes.
- Preheat the oven to 350 degrees.
- Open the crabmeat cans and drain. Place the meat in a sieve set over a bowl, and press down to squeeze out any liquid. Mix the crabmeat, salt, mayonnaise, cheese, dill, parsley, lemon juice, Worcestershire sauce and hot sauce in a medium bowl.
- Take the muffin pan out of the refrigerator, and using 1 tablespoon as a measure, divide the crab mixture among the shells. Sprinkle with sweet paprika. Bake in the oven until golden brown, about 30 minutes. Let sit for 5 minutes, and then remove the tartlets to a cooling rack to let cool completely.