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Old 06-28-2011, 12:20 PM   #1
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Crab Tarts

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.

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Old 06-28-2011, 04:53 PM   #2
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those sound wonderful. what a great idea. will definitely try.
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Old 06-29-2011, 12:31 PM   #3
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So many people have come up with interesting ways to use Pillsbury Crescent Roll dough that Pillsbury now makes it without the roll perforations - just in one solid rolled up sheet of dough. It's usually right in the same section the regular Crescent Rolls are.
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Old 06-29-2011, 03:08 PM   #4
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Thanks--if I have time to leave my office this weekend, I'm going to try these using up some of the shrimp in the freezer.
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Old 06-29-2011, 03:16 PM   #5
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Good tip - BreezyCooking - I will look for that in my local grocery store.
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Old 06-29-2011, 04:20 PM   #6
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first thing came to mind as I read that is the frozen premade puff pastry shells . . .
I'm fond of puff pastry (g)
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Old 06-29-2011, 04:47 PM   #7
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If you try the frozen premade puff pastry shells DcSaute or anyone else let us know how it turned out. Sounds even easier! Are they mini?
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Old 06-29-2011, 05:33 PM   #8
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this is the stuff I've seen in the store:
Pepperidge Farm® - Puff Pastry & Turnovers

I need to look over 'the selection' more carefully - I usually just use the sheets but I've been itching to try the shells.

we're due for crab - mebbe tomorrow....
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Old 06-29-2011, 05:36 PM   #9
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I've used this recipe (super easy) to make puff pastry. I think I have about 1/2 of this recipe in the freezer, if not, I'll be making the shells using this recipe.

Food Processor Quick Puff Pastry - Martha Stewart Recipes
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Old 06-29-2011, 07:09 PM   #10
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Yes, that looks like what it turns out like but stuffed with the crab mixture of course. I am a bit of a calorie count person. I will see what it says on the box and compare. Thanks
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Crab Tarts 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. 3 stars 1 reviews
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