Salads
Southern
Yield: 30
Author: Tammy Nichols
Crab Salad Tarts - Master Cookbook Recipe # 561

Crab Salad Tarts - Master Cookbook Recipe # 561

These Crab Salad Tarts are an elegant and "AMAZING" appetizer that will surely impress your guests. The combination of succulent crab meat, crunchy seasoned croutons, and a tangy, creamy dressing,all nestled in a crisp, warm phyllo shell,makes for a perfect bite-sized treat.

This is recipe #561 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Air Fryer Cook: 3 min Conventional Oven Cook: 8 min
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Ingredients

  • 8 oz. crab meat, chopped
  • 2 boxes (15 count each) phyllo tart shells
  • 1/2 cup mayonnaise
  • 1/2 bag (approx. 2.5 oz) seasoned croutons, crushed
  • 1/4 cup red bell pepper or pimentos, diced
  • 2 Tbsp onion, diced
  • 1/2 lemon, juiced
  • 1/2 tsp black pepper
  • Fresh parsley, finely chopped (for garnish)

Instructions

  1. Mix the Base: In a medium bowl, whisk together the mayonnaise, diced onion, diced bell pepper (or pimentos), and black pepper until well combined.
  2. Combine: Squeeze the lemon juice over the mixture, then gently fold in the chopped crab meat and the crushed seasoned croutons. Mix well.
  3. Chill: Place the crab salad in the refrigerator to chill until you are ready to serve.
  4. Crisp the Shells: Just before your guests arrive, preheat your oven or air fryer to 350°F.
  5. Air Fryer: Heat shells for 3 minutes.
  6. Conventional Oven: Heat shells for 8 minutes.
  7. Assemble: Remove the warm shells from the heat and immediately fill each one with a generous spoonful of the chilled crab salad.
  8. Garnish: Sprinkle with chopped parsley and serve immediately.

Notes

Tammy's Tips

The key to these tarts is the contrast between the cold salad and the warm, crispy shell. To keep them from getting soggy, always wait to fill the shells until right before you serve them. Crushing the croutons adds a wonderful hidden crunch and extra seasoning throughout the salad. These are best enjoyed fresh!