Homemade crab tarts in a light, flaky pie crust piled high with a creamy crab center.
Careful, friends. Foods that you can fit in your mouth in one bite are dangerous. The “just one more” foods where before you know it you go from eating one to ten. That kind of dangerous.
Dangerous as they may be, I’ve always loved getting together with friends and family and a pot luck of appetizers. I strongly believe that food is to be shared and enjoyed together. Food can hold a special kind of fondness and memories that other things don’t. Like the dip your mom always makes for the holidays, or the cookies your grandma always brings. It’s why I started this blog. So I can share and enjoy food with anyone and everyone!
These crab tarts are actually my cousins recipe, well at least the crab part is. I love to make them with my grandma’s pie crust because they are extra soft and flaky. I know the words “pie crust” make some people run for the hills because they think it’s difficult. But don’t freak out! This is a beginner recipe that’s super simple to make. The hardest part about making pie crust is actually assembling it as a pie. We aren’t making pie. We’re taking a little piece of pie dough and using our fingers to smoosh it (technical term) around the edge of a mini muffin tin.
To make the crust simply mix the ingredients together. The only thing I want to point out is to make sure you use COLD water. It’s important. Warm water will have a chemical reaction to the flour that makes a noticeable difference in the flakiness of you crust of your crab tarts.
The filling is made by using a hand mixer to beat together your ingredients. Note: your onions need to be minced first before mixing. Not diced. We want them smaller than that!
These only take about 30 minutes to make and are absolutely delicious. Whip up these and another appetizer and invite friends over to share some food and love.
- 1 cup flour
- ¼ cup canola oil
- 2½ tbsp COLD water
- 8 oz package cream cheese
- 8 oz package imitation crab
- 2 tbsp onion minced
- 1 tsp creamy horseradish
- 1 tsp Worcestershire sauce
- ¼ tsp salt
- panco bread crumbs for sprinkling
- Preheat oven to 400°
- Measure one cup of flour correctly, and put it in a mixing bowl
- Add cold water to oil and pour over flour
- Mix together with a fork
- Cover and refrigerate
- In a second mixing bowl, combine cream cheese, imitation crab, onion, horseradish, Worcestershire sauce, and salt and beat together
- Remove dough from the fridge and grease mini muffin tin (two if you have them or make in two batches)
- Shape dough into 1 inch balls. Place in tin, and use your fingers to press the dough down and up the sides to form the tart shell.
- Divide the filling among the tart shells and top with bread crumbs
- Bake for 12 minutes