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Crab salad tarts


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  • 1 can (6oz) lump crabmeat, drained
  • 1/3 cup shredded reduced fat swiss cheese
  • 1/4 cup miracle whip light
  • 2 tbsp finely chopped celery
  • 2 tbsp finely chopped red onion
  • 1 tsp dried parsley flakes
  • 1/4 tsp pepper
  • 1 pkg. (1.9 oz.) frozen miniature phyllo tart shell


Servings 15
Preparation time 25mins
Cooking time 38mins


Step 1

1. In a small bowl, combine crabmeat, cheese, miracle whip light, celery, onion, parsley and pepper.
2. Spoon filling into tart shells. Cover and freeze for up to 3 months. or, place tart shells on an ungreased baking sheet. Bake at 350 for 10-12 minutes or until shells are lightly browned. Serve warm.
3. To use frozen tarts: Place on an ungreased baking sheet. Bake at 350 for 13-15 minutes or until lightly browned.

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