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Baked Mini Tart Crabatizer Recipe


Baked Mini Tart Crabatizer Recipe
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A different appetizer. Easy to hold, easier to eat and just healthy and delicious. Makes a retty presentation. This recipe is from the ReynoldsTest Kitchens.

Victoriareg

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Ingredients
  • 24 Reynolds® Mini Foil Baking Cups
  • 1/2 cup all purpose baking mix
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 2 eggs
  • 1/2 teaspoon seafood seasoning
  • 2/3 cup shredded Parmesan cheese
  • 1/2 cup cooked crab meat
  • 1/4 cup sliced green onions
  • 1/4 cup finely chopped red bell pepper

Directions
  1. PREHEAT oven to 400°F. Place Reynolds Mini Foil Baking Cups on cookie sheet with sides. Spray cups with nonstick spray; set aside.
  2. BEAT baking mix, milk, sour cream, eggs and seafood seasoning in medium bowl until well blended. Stir in remaining ingredients. Spoon 1 heaping tablespoon mixture into each baking cup.
  3. BAKE 14 to 16 minutes or until light brown and puffed. Cool 5 minutes; serve warm.
  4. REYNOLDS KITCHENS TIP: Garnish each Crab Tart with thin red bell pepper strips before baking.

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Comments


Sounds delicious! And cute too!


Love this, its so easy yet so unique!! youve got a winner here!!


Those are ready for party season. This has got to work and be a crowd pleaser. Thanks - I'm putting that on the list for the upcoming Fantasy Draft gathering.

How do they do as a make ahead and freeze item? Have you ever tried to?


Bookmarked and saved - this is a keeper! Thanka again Vickie for the great posts!


Thank you for this enticing appetizer!! Husband's hockey tix picks happens this weekend, and I fix "munchies". this is on the list!!555555555555555555555555555 what do you use for "seafood seasoning?"


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