The BEST Party Appetizers | Tart Crust Recipe | Everyday Favourites
These savoury tarts are the perfect party appetizer for any occasion. This tart crust recipe can be filled with a variety of goodness. This is going to be your favourite tart crust recipe!
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Crab and Cheese Tarts
Crab and Cheese Tarts
Oh crab! These are too easy to make, so what are you waiting for?
Servings: 15-18 tarts
Recipe by: Mark Calaminici | Food Loves Company
Ingredients
1 cup cream cheese, softened
1/3 cup chives, chopped
1 cup crab meat, fresh or canned
Salt and freshly cracked pepper
¼ cup Parmigiano-Reggiano
1/2 tsp lemon zest
1 tsp lemon juice
1 tbsp extra virgin olive oil
1 egg, beaten
1 package ready-to-bake tart shells
Method
1. Preheat oven to 375 degrees.
2. In a large bowl, add cream cheese, chives, crab meat, Parmigiano-Reggiano, lemon zest, lemon juice, extra virgin olive oil, egg and salt and freshly cracked pepper to taste. Mix all ingredients well with a large spoon.
3. Place tart shells on a baking sheet. Divide mixture evenly between the tart shells.
4. Place in oven at 375 degrees for 30-35 minutes, until shells are golden brown and mixture has set. Grate Parmigiano-Reggiano to finish.
Until next time, ciao!
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Quarantine Cooking: Lump Crab Cake Recipe
Quarantine Cooking: Lump Crab Cake Recipe - Today Paula's sharing a recipe from a friend for a delicious lump crab cake that'll knock your socks off!
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Fresh w/ Anna Olson - San Sebastian Crab Tarts & Gambas A La Plancha
For reference.
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Deviled Crab Tarts Recipe - A Delicious and Easy Appetizer
You may have heard of Deviled Crab Cakes, but have you ever tried a Deviled Crab Tarts? These tarts are rich and have just enough heat to remind you why they're called Deviled!
=== ???????????? RECIPE ===
1 small onion, finely diced
3 tablespoons butter
3 tablespoons all-purpose flour
12 ounces (360ml) half & half
2 large egg yolks, lightly beaten
16 oz (450g) crabmeat (lump or special)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire
1 teaspoons white wine vinegar
1 or 2 tablespoon hot sauce (to taste)
Diced roasted red pepper
Salt & Pepper
Equipment:
Tart pan
3 to 3.5 inch (7.5 to 8.5 cm) biscuit cutter
In a large skillet, sauté onion in butter over medium heat until tender. Season with salt & pepper. Stir in flour and cook for one minute to cook off the raw flower taste. Gradually stir in half & half until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubble. Remove from heat.
Stir a small amount of the hot mixture into the egg yolks. Return all to the pan, stirring constantly. Return to a low heat and stir in crab, mustard, Worcestershire sauce, vinegar and hot sauce. Cook for one minute more to combine flavors.
Taste for seasoning, and adjust if needed.
Allow to cool for 10 minutes.
Line each cup of a tart pan with a piece of pie dough cut out with a 3 to 3 1/2 inch (7.5 to 8.5cm) biscuit cutter. Fill each shell up to the top of the crust with the filling. Place a piece of the red pepper on each tart.
Bake at 400°F (200°C) for 20 minutes or until the crust is cooked and the filling is golden.
Remove from oven and cool for 10 minutes.
Serve warm.
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On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
=== ???? CHAPTERS ===
00:00 About Today's Episode
00:18 Deviled Crab Tarts Recipe
01:03 Let's Start with the Crab Filling
01:24 Saute Butter and Onions
01:53 Making a Roux
02:28 Adding Half & Half and Thickening
03:23 Adding More Richness
04:13 Time for the Crab
05:00 Adding the Deviled Flavors
06:16 Assembling the Tarts
08:16 Adding the Finishing Touches
09:02 Tasting and Recipe Recap
10:15 Social Media and Video Recommendations
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