Popular Topics

Fancy Crab-Filled Crown Tartlets

Fancy Crab-Filled Crown Tartlets

4 1

Four distinctive ingredients come together easily to make these cheesy bite-sized appetizers.  Sun-dried tomatoes add unexpected flavor and a sophisticated touch.

serves 36 people

Ingredients

cost per recipe: $11.90

The price is determined by the national average.

  • 1

    can (6 ounces) lump crabmeat, drained

  • 1

    package (5.2 ounces) spreadable garlic & herb cheese, softened

  • 1/4

    cup drained diced jarred sun-dried tomatoes

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1

    bunch baby arugula

view nutrition info

How to Make It

Heat the oven to 400°F.  Stir the crabmeat, cheese and tomatoes, if desired, in a medium bowl.  Cover and refrigerate until ready to fill the pastries. 
Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10-inch square.  Trim to make a 9-inch square.  Cut the pastry into 9 (3-inch) squares.  Cut each pastry square in half diagonally to make 2 triangles.  Repeat with the remaining pastry sheet, making 36 triangles in all.
Fold the 2 bottom corners of each pastry triangle to the center and press to seal.  Press the pastries into 36 (1 1/2-inch) mini muffin-pan cups, with the pointed end slightly higher on one side of the muffin-pan cup.
Bake the pastries for 15 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to form an indentation.  Let the pastries cool in the pans on wire racks for 10 minutes.
Arrange about 3 leaves arugula in each pastry.  Spoon about 1 teaspoon crabmeat mixture into each pastry.  Serve immediately.
Step 1

Heat the oven to 400°F.  Stir the crabmeat, cheese and tomatoes, if desired, in a medium bowl.  Cover and refrigerate until ready to fill the pastries. 

Step 2

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10-inch square.  Trim to make a 9-inch square.  Cut the pastry into 9 (3-inch) squares.  Cut each pastry square in half diagonally to make 2 triangles.  Repeat with the remaining pastry sheet, making 36 triangles in all.

Step 3

Fold the 2 bottom corners of each pastry triangle to the center and press to seal.  Press the pastries into 36 (1 1/2-inch) mini muffin-pan cups, with the pointed end slightly higher on one side of the muffin-pan cup.

Step 4

Bake the pastries for 15 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to form an indentation.  Let the pastries cool in the pans on wire racks for 10 minutes.

Step 5

Arrange about 3 leaves arugula in each pastry.  Spoon about 1 teaspoon crabmeat mixture into each pastry.  Serve immediately.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Buy Now

Ratings & Reviews

(1)
  • Annabel

    November 9, 2012

    great and easy

    I made the stuffing mixture a couple days ahead and saved it in the fridge. Then used an inexpensive cresant roll package to make and bake the pastry right before company was due. Then stuffed the rolls and served. They loved them! YAY!

    Was this helpful?

    (1) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed