Crab Tarts
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
beaten |
|
| 1 ½ | cups |
milk, skim
|
|
| ¾ | cup |
swiss cheese
grated |
|
| 2 | tablespoons |
cream cheese
softened |
|
| 1 | tablespoon |
onions
minced |
|
| ¼ | cup |
parsley leaves
chopped |
|
| ½ | cup |
carrots
shredded |
|
| 1 | pound |
crab meat
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
pastry
for 2 crust pie |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
beaten |
|
| 355 | ml |
milk, skim
|
|
| 177 | ml |
swiss cheese
grated |
|
| 3E+1 | ml |
cream cheese
softened |
|
| 15 | ml |
onions
minced |
|
| 59 | ml |
parsley leaves
chopped |
|
| 118 | ml |
carrots
shredded |
|
| 453.6 | g |
crab meat
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
white pepper
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
pastry
for 2 crust pie |
* |
Directions
Roll out dough thinly and cut into 2 inch diameter circles with a cookie cutter.
Lightly press dough circles into oiled tart shells.
Prick dough with fork.
Bake for 5 to 7 minutes at 450℉ (230℃).
Remove from oven.
Set aside.
Mix together remaining ingredients and spoon into tart shells, filling ½ inch over top of shells.
Bake for 25 minutes at 375℉ (190℃) F or until a toothpick inserted comes out clean.
