Best Crab Avocado Herby Hollandaise Tarts Recipes

CHEESY CRAB TARTS

Cheesy Crab Tarts image

I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.

Provided by Peggy V.

Categories Crab

Time 40m

Yield 32 tarts, 12-15 serving(s)

Number Of Ingredients 11

Ingredients

32 wonton wrappers
1 (8 ounce) package cream cheese, softened, I used light with success
1 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 large egg, slightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 (8 ounce) container lump crabmeat, shell pieces removed. See above note
1/4 cup green onion, minced
1/4 cup red bell pepper, minced

Steps:

Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.

Nutrition Facts : Calories 227.7, Fat 13.7, SaturatedFat 8.1, Cholesterol 75.6, Sodium 415.8, Carbohydrate 14.2, Fiber 0.5, Sugar 0.4, Protein 11.8

CRABMEAT HOLLANDAISE

Crabmeat Hollandaise image

This is a wonderful recipe that I developed using my Hollandaise Sauce with one of my favorite things, which is crabmeat. If you have any questions, you may e-mail me: [email protected]

Provided by Alan Leonetti

Categories Crab

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 24

Ingredients

8 egg yolks
2 lemons, juice of
2 tablespoons water
salt and pepper (to taste)
2 teaspoons prepared mustard
2 tablespoons chopped fresh parsley
1 lb butter (melted)
1 lb crabmeat (back-fin, lump or claw)
1 cup unseasoned breadcrumbs
1 egg
1 tablespoon salted butter
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1/8 cup white port or 1/8 cup cream sherry
6 -8 mushrooms (sliced)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 cup parsley flakes
2 tablespoons paprika
1/2 teaspoon tarragon
1/8 teaspoon Old Bay Seasoning

Steps:

DIRECTIONS FOR HOLLANDAISE SAUCE:.
In a double boiler or a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
Season with a dash of salt and pepper.
Continue to whisk the mixture until it is a pale yellow and slightly thick.
Remove the bowl from the pot and whisk vigorously.
Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
DIRECTIONS FOR CRABMEAT:.
Place crabmeat into large mixing bowl.
Add unseasoned bread crumbs, eggs, butter, flour, heavy whipping cream, Port Wine or Cream Sherry, 1/2 of the Hollandaise Sauce, salt, pepper, onion powder, garlic powder, thyme, tarragon, Old Bay Seasoning & parsley flakes.
Mix well with large spoon.
Place into a well-greased oven-proof baking dish.
Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.
Finally, sprinkle the top with paprika.
Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.

Nutrition Facts : Calories 1757.4, Fat 157.6, SaturatedFat 94.4, Cholesterol 1027.3, Sodium 3311.2, Carbohydrate 42.9, Fiber 5, Sugar 5.8, Protein 46.5