LOCATION: Recipes >> Appetizers >> Crab Tarts
|
 |
|
Crab Tarts
|
|
|
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
