A great little appetizer for a New Year’s Eve party or any other celebration are these light and flaky crab tartlets. These little delights are so easy to prepare while showing off to your guests how very attractive they are. The toasted edges and filled pastry will call out; ‘try me’, to anyone passing the cocktail table.
- 1 (8 ounce) package of cream cheese, room temperature
- 1 packages of Pepperidge Farms pastry shells
- ½ cup of sour cream
- ½ cup of chopped crab meat
- 1 green onion, diced
- 1 ½ teaspoons of horseradish
- In a medium sized mixing bowl beat at medium speed, the cream cheese and sour cream together.
- The sour cream and cream cheese should be slightly fluffy and relatively smooth.
- Add the horseradish and crab meat to the cream cheese bowl.
- Use a mixing spoon to fold in the diced onion.
- Place covered mixing bowl in the refrigerator for 1-2 hours. The flavors will meld together as the filling chills.
- Bake the pastry shells according to the package directions.
- Remove from oven and set aside to cool on a wire rack until the filling has fully chilled.
- Remove the filling from the refrigerator and stir thoroughly.
- Spoon the filling into the pastry shells and arrange in a serving platter.
- Fresh cooked crab tastes best. Although, canned crab meat will work well with this recipe.
- Do not use imitation crab meat. It is not the same and personally the imitation crab meat does not taste like crab, have the texture of crab, nor does it hold up when mixed.
- Make a second batch of crab filling and serve as a dip along with a vegetable platter.
Copyright 2012 Beverly Mucha / All Rights Reserved
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