Crab Tart

By forkspoonnknife

Baked dishes are a great way to show case crab meat. Baking is a slower cooking process that allows the ingredients to come together and enhance the meat's flavor.

The cheeses and the crab's succulence work together for a melt-in-your-mouth creaminess and the scallions add a subtle flavor to the tarts. Tarts work great as appetizers as well as entrees.

Being ingredient light, the crab tart is not only an easy bake, but also lends itself to other seafood meats; the crab can easily be substituted with shrimp or any firm, white fish. If you are vegetarian, shittake mushrooms are a great substitute.

Ingredients

• 1 can (7.5 oz) lump crab meat, drained
• 1 T lemon juice
• 1/2 cup finely diced celery
• 3 scallions minced
• 2 eggs
• 1/4 cup cream cheese at room temperature
• 1/4 cup mozzarella cheese, grated
• 1 tp Worcestershire sauce
• 1 T minced fresh parsley
• Tabasco sauce, salt and pepper to taste
• 1 store bought pie sheet

Details

Servings 4
Adapted from forkspoonnknife.blogspot.com

Preparation

Step 1

Preheat the oven to 400 degrees. If you are making individual tarts, cut the pie sheet to fit the ramekins. Line the ramekins or a 9 inch tart pan with the pastry sheet. Prick the pastry at the bottom to prevent too much rising and bake it blind for 10 minutes or until just starting to golden.


In the meantime, mix all the other ingredients and check the seasoning. When the tart shells are ready, spoon the mixture and fill upto three-fourths of each cup. Turn the oven down to 350 degrees and bake for 30 minutes or until a toothpick inserted comes out clean and the filling is springy to touch. Cool on a rack for few minutes and serve.