Looking for a jaw-dropping appetizer that’s ready in mere minutes? You’ve come to the right place! These Crab Tartlets are insanely delicious and take about five minutes to prep and ten minutes in the oven.
I came up with this adorable recipe for my Wicked Ball, for which I dubbed them Flirt and Flounce Crab Tartlets. Note: I doubled this recipe for my Wicked Ball and had plenty for thirty guests.
Have leftovers? No problem! These tartlets reheat in a toaster oven shockingly well.
You won’t even believe how satisfying these are to crunch into. The creamy crab paired with the crispy phyllo shell and the pop of green onion is just perfect. I hope you love these perfectly little bites as much as I do!
Crab Tartlets
2 packages frozen phyllo tart shells
1 large egg
1/4 cup milk
1 tsp Dijon mustard
1/4 cup mayonnaise
1 Tbsp flour
1/2 tsp paprika
1/8 tsp salt
1 can (6 oz) lump crabmeat, drained
1/4 cup shredded Monterey jack cheese
1 Tbsp green onion
- Preheat oven to 375 degrees. Whisk together egg, milk, Dijon mustard, mayonnaise, flour, paprika, and salt. Gently stir in crab, cheese, and green onion.
- Spoon mixture into tart shells, place on a cookie sheet, and bake for 9-11 minutes. Serve warm. If desired, garnish with chopped Italian parsley.
Read more about my Wicked Ball here. Watch the episode:
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