Crab Tartlettes
Elevate your appetizer game with these irresistible Crab Tartlets, a luxurious blend of creamy, savory, and citrusy flavors encased in buttery, flaky pastry shells. Perfect for entertaining, these petite delights feature tender crab meat folded into a rich mixture of cream cheese, heavy cream, and a touch of tangy Dijon mustard, enhanced by the freshness of finely chopped chives and a hint of Parmesan. The homemade crust adds an artisanal touch, while the zesty pop of lemon juice lifts every bite. Ready in under an hour and baked to golden perfection, these tartlets are an elegant choice for parties, holiday gatherings, or as a crowd-pleasing seafood appetizer. Serve warm or at room temperature for a truly impressive—and delicious—culinary experience.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 2 tablespoons Ice water
- 200 grams Crab meat
- 120 grams Cream cheese
- 80 milliliters Heavy cream
- 1 tablespoon Lemon juice
- 2 tablespoons Chives, finely chopped
- 1 teaspoon Dijon mustard
- 3 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine flour and a pinch of salt. Cut the cold butter into small cubes and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the ice water one tablespoon at a time, mixing gently until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Use a round cutter to cut out 12 circles and press them into a greased muffin tin or tartlet pan to form the crusts.
Prick the bottoms of the crusts with a fork to prevent puffing. Pre-bake the tartlet crusts for 8 minutes, then set aside to cool slightly.
In a mixing bowl, whisk together the eggs, cream cheese, heavy cream, lemon juice, Dijon mustard, salt, and pepper until smooth.
Gently fold in the crab meat, chopped chives, and Parmesan cheese into the egg mixture.
Evenly distribute the crab filling into the pre-baked tartlet shells.
Bake the filled tartlets in the preheated oven for 15–17 minutes, or until the filling is set and the edges of the crust are golden brown.
Remove the tartlets from the oven and allow them to cool slightly before serving.
Garnish with additional chopped chives if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
