Christy Rost
celebrating home and family

Crab Tartlets

| Christy Rost
  • 1 12-ounce can flaky biscuits
  • 6 ounces canned crab or fresh lump crabmeat
  • 2 green onions, chopped
  • 1/4 cup Monterey Jack cheese, grated
  • 1/4 cup cheddar cheese, grated
  • 1/4 cup HELLMAN'S Real Mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon curry powder
  • 1/3 cup drained, chopped water chestnuts
  • paprika to garnish
  • fresh chopped parsley

Separate each biscuit into 3 layers. Spray mini-muffin tins lightly with cooking spray. Press split biscuits into pans.

If using canned crabmeat, rinse and squeeze out moisture. Mix crab with next 7 ingredients. Fill each of the pastries with crab mixture; sprinkle with paprika and chopped parsley.

Bake at 350 degrees for 10-12 minutes. If desired, crab tartlets freeze well. Reheat at 350 degrees. If frozen in center, it may take 10-20 minutes. Try one before serving or cut one in half to be sure center is warm.

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