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Addictive Appetizers: Crab Tartlets With Dill and Lemon

  • 1/5
    Crab Tartlets With Dill and Lemon
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    Crab Tartlets With Dill and Lemon
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    Scoop out 1½ teaspoons dough and place into each cup of a 24-cup, non-stick mini muffin pan.
  • 4/5
    Press the dough down and on the sides with your hand to create tartlet shells.
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    Divide the filling among the tartlet shells and sprinkle with sweet paprika.

Text, photos and food cooked by Michal Martinek

Mar 29, 2016

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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.

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  1. Makes 24 tartlets
  2. 8 tablespoons unsalted butter, softened
  3. 5 tablespoons cream cheese, softened
  4. 1 cup all-purpose unbleached flour
  5. 3 6-ounce cans fancy white crabmeat (about 3 cups)
  6. 1 teaspoon salt
  7. ½ cup mayonnaise
  8. ½ cup Swiss or Gruyère cheese, grated
  9. ¼ cup fresh dill, finely chopped
  10. ¼ cup fresh parsley, finely chopped
  11. 1 tablespoon lemon juice, freshly squeezed
  12. ½ teaspoon Worcestershire sauce
  13. Dash hot sauce, such as Tabasco or sriracha
  14. Sweet paprika

1

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.

2

Preheat the oven to 350 degrees.

3

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.

4

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.

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