Crab Mini Tartlets

Prep Time: 20 min
Total Time: 40 min
Servings: 24

You can take a bow when you serve this pretty and tasty appetizer, because no one will suspect you used refrigerated pie crust to save time!


  • 1 box (400 g) refrigerated Pillsbury™ Pie Crusts (2 count)
  • 1/3 cup canned crabmeat or imitation crabmeat, finely chopped
  • 2 eggs
  • 1/4 cup half-and-half cream (10% cream)
  • 2 tablespoons finely chopped red pepper
  • 1 tablespoon finely chopped green onion
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • Chopped fresh parsley, if desired


  1. Heat oven to 375°F (190°C). Remove pie crusts from pouches; place flat on work surface. With 2 1/2 -inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup.
  2. Divide crabmeat evenly among muffin cups.
  3. In medium bowl, beat half and half cream and egg with spoon until blended. Stir in red pepper, green onion and seasonings. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
  4. Bake 19 to 22 minutes or until filling is set and edge is light golden brown. Cool 5 minutes; remove from pans. Garnish with parsley, if desired.

Expert Tips

  • Cream can be replaced with milk.