I have literally made thousands of mini tarts of various kinds in mini phyllo shells over the years, it’s such a great item and the flaky crust is a perfect vessel for mini quiche, desserts and so much more. These cheesy crab phyllo tarts are wonderful and perfect for any party. The holidays are coming up so I’m sure you will need some more entertaining ideas to keep your guests happy and satisfied.
Ingredients
6 oz. cream cheese, softened
1 medium egg, beaten
2 green onions, chopped fine
1 teaspoon old bay seasoning
¼ teaspoon cayenne pepper
2 teaspoons fresh dill or 1 teaspoons dried dill
1 tablespoon of diced pimentos, drained
½ cup finely shredded cheddar cheese
8 ounces of fresh lump crab meat, roughly chopped
2 packages of mini phyllo shells (30 total)
Instructions
- Preheat oven to 350 degrees F
- In a medium mixing bowl combine the egg and the cream cheese and whisk really well until there are no more lumps, stir in the green onions, old bay seasoning, cayenne pepper, dill , pimentos and cheddar cheese, fold in the crab until well combined.
- On a parchment or silicone lined sheet pan, fill the tartlet shells nice and full, don’t be afraid of them bubbling over when cooking, they will not
- Put in oven and bake until golden, approximately 15 to 18 minutes
Makes 30 mini tartlets, enough for an appetizer for 8 to 12 people
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