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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Crab Tarts |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Crab Tarts |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
3 lg Eggs, beaten
1 1/2 c Skim milk
3/4 c Swiss cheese, grated
2 tb Cream cheese, softened
1 tb Onion, minced
1/4 c Parsley, chopped
1/2 c Carrots, shredded
1 lb Regular crabmeat
1/2 ts Nutmeg
1/4 ts White pepper
1 pn Salt
pastry for 2 crust pie Roll out dough thinly and cut into 2" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean.
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