Crab tarts

Yield: 6 servings

Measure Ingredient
3 larges Eggs, beaten
1½ cup Skim milk
¾ cup Swiss cheese, grated
2 tablespoons Cream cheese, softened
1 tablespoon Onion, minced
¼ cup Parsley, chopped
½ cup Carrots, shredded
1 pounds Regular crabmeat
½ teaspoon Nutmeg
¼ teaspoon White pepper
1 pinch Salt

pastry for 2 crust pie

Roll out dough thinly and cut into 2" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with fork. Bake for 5-7 minutes at 450 degrees. 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 degrees or until a toothpick inserted comes out clean.

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