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. Before you know it you go from eating one to ten. The “just one more” kind of food. These are that kind of dangerous. They’re just so addicting!
Dangerous as they may be, there is a solution. Just invite some friends over to share them with! I’ve always loved getting together with friends and family and a table full of appetizers. I have so many good memories and warm and fuzzy feelings about certain foods. Like the dip your mom always makes for the holidays, or the cookies your grandma always brings. It’s tradition, and it’s comforting. It’s why I started this blog. Because I strongly believe that food is meant to be shared and enjoyed together, and this blog helps me share that with anyone who’s interested.
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 it’s 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. Just 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 the crust.
To make the filling, start by mincing your onions. Dicing them will give you too big of chunks. Combine the onion in a large bowl with softened cream cheese, crab meat, horseradish, worcestershire, and salt and beat together with hand mixers.
These only take about 30 minutes to make and are absolutely delicious. Invite your friends over, pick out a few more appetizers and 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