The crab tarts can be made in advance and served at room temperature or heated until warm.
Oven 375 F - Makes 24
2 teaspoons butter
1 cup mushroom, finely chopped
1/3 cup shallots, minced
1 teaspoon garlic, minced
1 can crabmeat, 113 grams or 4 oz.
1/2 cup shredded cheese, packed (I use the 3 cheese pkg.)
1 tablespoon lemon juice, not fresh
1/4 cup parmesan, grated
3 tablespoons cream cheese, light
1 tablespoon parsley, chopped fresh or less for dried
1 teaspoon dijon mustard
1/2 teaspoon salt
Pinch of black pepper
1 small can of Pillsbury Crescent Rolls
1. Spray a mini muffin pan and set aside.
2. Filling: heat butter in a fry pan over medium heat Add mushrooms, shallots and garlic. Cook and stir until vegetables are tender. Remove from heat and cool slightly. When cooled combine mushroom mixture with remaining ingredients, except the crescent rolls, in a medium bowl. Mix well.
3. Unwrap the crescent rolls and lay entire rectangular sheet on a lightly floured surface to prevent sticking. Do not separate dough at perforations. Instead, pinch together perforations with your fingers. Using a very sharp knife, cut the rectangle into 24 perfect squares by first cutting the dough into 6 equal short strips, then into 4 equal, long strips. Place dough square into mini muffin cups. The 4 points for each square will be sticking up. Fill each cup with crab mixture. Bake for 12 to 14 minutes until dough is puffed up and golden around the edges. Let tarts cool for a few minutes before serving. They are very hot.