Best Warm Crab Tartlets Recipes

WARM CRAB TARTLETS

Steps:

• For the crust: Combine the flour and salt in a food processor. Pulse a few times.
• Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time, pulsing in between, until the dough comes together. It will be a bit lumpy.
• Shape the dough into a rectangle, then wrap it in plastic and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F. Place the dough on a floured work surface and roll out to a 8 X 20 inch rectangle.
• Trim the rough edges. Then cut down the center lengthwise. Cut each strip into 5 pieces creating 10- 4 inch squares of dough.
• Fold each square and place them into muffin tins. Press the centers down to the bottom and press the folds into the sides. Prick the bottoms of the shells several times with a fork.
• Bake the shells for 15 minutes. Then cool a little.
• In the meantime, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients.
• Scoop the crab mixture into each shell evenly.
• Bake for about 20 minutes-until the tops are firm and slightly golden.
• Serve warm!

WARM CRAB TARTLETS

Steps:

• FOR CRUST: Combine flour and salt in processor. Add butter and blend, using on/off turns, until butter is reduced to pea-size pieces. Blend in enough water to form moist clumps gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Cut dough into 6 equal pieces. Form each into disk. Roll each disk on lightly floured surface to 6-inch round. Fit each round into 4 1/2 by 3/4 inch tartlet pan with removable bottom; cut off excess dough. Pierce crusts with fork; freeze dough 30 minutes. Preheat oven to 400 degrees F. Line crusts with foil and dried beans or pie weights. Bake crusts 15 minutes. Remove foil and beans. Bake crusts until pale golden, about 8 minutes longer, pressing down with back of fork if crusts bubble. Cool. FOR FILLING: Whisk first 6 ingredients in medium bowl to blend. Arrange crusts in pans or baking sheets. Place 1/6 of crabmeat in each. Divide custard among crusts. bake tartlets until filling is set and just beginning to color, about 18 minutes. Cool 10 minutes; gently push up pan bottoms, releasing tartlets. Serve warm.

WARM CRAB TARTLETS

Steps:

• For the crust: Combine the flour and salt in a food processor. Pulse a few times.
• Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time, pulsing in between, until the dough comes together. It will be a bit lumpy.
• Shape the dough into a rectangle, then wrap it in plastic and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F. Place the dough on a floured work surface and roll out to a 8 X 20 inch rectangle.
• Trim the rough edges. Then cut down the center lengthwise. Cut each strip into 5 pieces creating 10- 4 inch squares of dough.Fold each square and place them into muffin tins. Press the centers down to the bottom and press the folds into the sides. Prick the bottoms of the shells several times with a fork.
• Bake the shells for 15 minutes. Then cool a little.
• In the meantime, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients.
• Scoop the crab mixture into each shell evenly.