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Crab Mini Tartlets Recipe!
Food & Drink
Preparation Time 20 min
Total Time 39 min
Recipe Makes 24
1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts, softened as directed on package
1/3 cup (75 mL) canned crabmeat or imitation
crabmeat, finely chopped
1/4 cup (50 mL) half-and half cream (10% cream)
2 tsp (10 mL) flour
2 tbsp (25 mL) finely chopped red pepper
1 tbsp (15 mL) finely chopped green onion
1/4 tsp (1 mL) cayenne pepper
1/8 tsp (0.5 mL) salt
1/2 cup (125 mL) grated Parmesan cheese
Heat oven to 375°F (190°C). Remove pie crusts from pouches; place flat on work surface. With 2 1/2 -inch (6 cm) round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup.
Divide crabmeat evenly among muffin cups.
In medium bowl, beat half and half cream and egg with spoon until blended. Stir in red pepper, green onion and seasonings. Spoon 1 1/2 teaspoons (7 mL) egg mixture into each muffin cup. Sprinkle cheese over tops.
Bake 19 to 22 minutes or until filling is set and edge is light golden brown. Cool