If you are looking for a delightful appetizer that is both elegant and bursting with flavor, this Crab Tartlets Recipe is the perfect choice. These bite-sized treats combine a flaky phyllo shell with a creamy, savory filling loaded with sweet crabmeat and just the right hint of spice and tang. Whether you’re hosting a party or simply craving a special snack, these tartlets offer a sophisticated yet simple way to enjoy seafood that feels fancy without the fuss.

Ingredients You’ll Need

Small white pastry cups with ruffled edges, each filled with a creamy mixture that looks slightly textured and light beige in color, with small bits of white shredded cheese and green pieces visible on top. The cups are arranged closely together on a dark baking tray with subtle ridges, showing the crispy, golden-brown edges of the pastry. The filling appears soft and slightly uneven, giving a homemade look. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Crab Tartlets Recipe lies in its straightforward ingredients that each play a crucial role. You will find that the balance between creamy, tangy, and slightly spicy components creates a filling that’s irresistible, while the phyllo tart shells provide a crisp texture that contrasts perfectly with the soft crab mixture.

Frozen phyllo tart shells: These form the crunchy base that holds all the delicious filling and bake up golden and flaky.
Large egg: Acts as the binder for the filling, helping everything hold together as it cooks.
Milk: Adds richness and moisture to keep the filling creamy and smooth.
Dijon mustard: Provides a subtle tang and depth of flavor that wakes up the palate.
Mayonnaise: Brings extra creaminess and a bit of tang, enhancing the texture of the filling.
Flour: Helps thicken the filling to prevent it from being too runny during baking.
Paprika: Adds a gentle smoky warmth and a pop of color to the mixture.
Salt: Essential for balancing flavors and making the crab shine.
Can of lump crabmeat (6 oz), drained: The star of the recipe, providing sweet, delicate, and slightly briny seafood flavor.
Shredded Monterey Jack cheese: Melts beautifully into the filling for a mild, creamy note.
Green onion: Adds a fresh, subtle bite and a lovely green contrast in every tartlet.

How to Make Crab Tartlets Recipe

Step 1: Preheat and Prepare the Filling

Start by preheating your oven to 375 degrees Fahrenheit to ensure it’s hot by the time your tartlets are ready. In a bowl, whisk together the egg, milk, Dijon mustard, mayonnaise, flour, paprika, and salt until the mixture is smooth and uniform. This creamy base will support the crab and other ingredients perfectly.

Step 2: Add the Star Ingredients

Next, gently fold in the drained lump crabmeat, shredded Monterey Jack cheese, and finely chopped green onion. Being careful not to overmix helps keep the crab pieces intact and preserves the light texture of the filling.

Step 3: Fill the Tart Shells

Place the frozen phyllo tart shells on a cookie sheet to catch any drips and evenly spoon the crab mixture into each shell. Fill each to the top but avoid overfilling to prevent spilling during baking.

Step 4: Bake Until Golden

Pop the cookie sheet with the tartlets into your preheated oven and bake for 9 to 11 minutes. The tart shells will turn a lovely golden brown while the filling sets and becomes hot and bubbly, signaling that they are ready to enjoy.

How to Serve Crab Tartlets Recipe

Small appetizer-sized tarts sit closely on a white plate, each with a thin, crispy, light beige crust that is fluted and slightly browned at the edges. The filling in each tart is creamy and pale orange with small chunks, having a soft, textured surface with dashes of light seasoning and garnished with small pieces of green onion on top. The overall look shows about two layers: the thin, crispy shell base and the creamy, slightly bumpy filling, creating a warm, inviting color contrast. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped Italian parsley adds a bright and herby finish that visually lifts the dish and adds a hint of freshness to each bite. A tiny squeeze of lemon juice just before serving can also brighten the crab’s natural flavor wonderfully.

Side Dishes

Serving these tartlets alongside a crisp, peppery arugula salad with a lemon vinaigrette or a simple cucumber salad can provide a refreshing contrast. Lightly roasted vegetables or a chilled gazpacho soup also complement the richness of the crab filling nicely.

Creative Ways to Present

Try arranging the tartlets on a rustic wooden board with lemon wedges for guests to squeeze if they like. For a party, place them on colorful serving platters with edible flowers for a charming touch. You can also serve them with small dipping bowls of aioli or a spicy remoulade to add a flavor twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftover crab tartlets, store them in an airtight container in the refrigerator. They will keep well for up to two days, making them perfect for a quick snack or a light lunch the next day.

Freezing

While freshly baked tartlets are best enjoyed immediately, you can freeze the unbaked filled tart shells on a baking sheet first, then transfer them to a freezer-safe container. When ready to bake, just add a few extra minutes to the cooking time and enjoy warm tartlets any time.

Reheating

To reheat, place the tartlets in a preheated oven at 350 degrees Fahrenheit for about 5 to 7 minutes. This will warm the filling through and crisp up the phyllo shells so they taste almost as fresh as when first baked.

FAQs

Can I use fresh crab instead of canned lump crabmeat?

Absolutely! Fresh crab offers an even more delicate and sweet flavor. Just make sure to cook and drain it well before adding it to the filling to avoid excess moisture.

Can I substitute phyllo tart shells with something else?

You can use mini pastry shells or even puff pastry cut into rounds as a base. Just keep in mind that baking times may slightly vary depending on the crust you use.

Is this recipe gluten-free?

The base recipe uses flour and phyllo shells, both containing gluten. To make it gluten-free, find gluten-free tart shells and substitute the regular flour with a gluten-free all-purpose flour blend suitable for baking.

Can this recipe be made dairy-free?

Yes, you can swap out the Monterey Jack cheese for a dairy-free alternative and use mayonnaise that’s dairy-free as well. Just be sure to check the labels, and the texture and taste will still be delightful.

How spicy is the filling?

The filling has a very mild warmth thanks to the paprika and Dijon mustard, but it isn’t spicy-hot. If you want more kick, adding a pinch of cayenne pepper or some finely chopped jalapeño is a great option.

Final Thoughts

This Crab Tartlets Recipe is a true crowd-pleaser that combines simplicity with sophistication in every bite. Whether you’re making them for a gathering or treating yourself to something special, these tartlets are guaranteed to impress. The balance of creamy, savory crab filling with flaky shells is irresistible, so don’t hesitate to whip up a batch and enjoy the delicious results!

Crab Tartlets Recipe