Baked Mini Tart Crabatizer
From victoriaregina 14 years ago
- 20 minutes to make
- Serves 16
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.
Ingredients
- 24 Reynolds® Mini Foil Baking Cups shopping list
- 1/2 cup all purpose baking mix shopping list
- 1/2 cup milk shopping list
- 1/4 cup sour cream shopping list
- 2 eggs shopping list
- 1/2 teaspoon seafood seasoning shopping list
- 2/3 cup shredded parmesan cheese shopping list
- 1/2 cup cooked crab meat shopping list
- 1/4 cup sliced green onions shopping list
- 1/4 cup finely chopped red bell pepper shopping list
How to make it
- PREHEAT oven to 400°F. Place Reynolds Mini Foil Baking Cups on cookie sheet with sides. Spray cups with nonstick spray; set aside.
- 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.
- BAKE 14 to 16 minutes or until light brown and puffed. Cool 5 minutes; serve warm.
- REYNOLDS KITCHENS TIP: Garnish each Crab Tart with thin red bell pepper strips before baking.
The Rating
Reviewed by 10 people-
Sounds delicious! And cute too!
justjakesmom
in Everett loved it
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Love this, its so easy yet so unique!! youve got a winner here!!
asheats
in BIG BEAR LAKE loved it
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Bookmarked and saved - this is a keeper! Thanka again Vickie for the great posts!
valinkenmore
in Malott loved it
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