Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Crab Tarts

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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