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Mini Crab Tarts

These fancy party nibbles may be small, but they boast big flavor thanks to their winning combination of crab, fresh herbs and zesty seasonings. We prefer fresh crab from your store’s seafood section, but these still taste great with shelf-stable canned crab--just make sure you drain it well by pressing out all the extra liquid using the back of a spoon and a strainer. Whether you’re using fresh or canned crab, don’t forget to pick over the meat for shells, too. This recipe will also work with a standard 12-cup muffin pan for larger servings if you’re on the hunt for a first course for a dinner party instead of passable hors d'oeuvres.

Prep Time — 25 min
Cook Time — 25 min
Servings — 12
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Ingredients

6 ounces cream cheese

¼ cup grated Parmesan

1 large egg

⅓ cup sour cream

1½ teaspoons Old Bay seasoning

1 teaspoon Dijon mustard

1 lemon

6 ounces crab meat

1 tablespoon chopped chives

1 tablespoon chopped dill fronds

1 cup panko bread crumbs

½ cup grated Parmesan

¼ cup melted unsalted butter

nonstick cooking spray

1 tablespoon chopped chives

Tools

medium bowl

measuring cups

measuring spoons

large bowl

spatula

zester

hand mixer

June Oven

ice cream scoop

cooling rack

butter knife

mini muffin pan

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

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Mix the cheeses

In a large bowl or a stand mixer fitted with the paddle attachment, combine the cream cheese and Parmesan. Beat on medium speed until combined, about 1 minute.

large bowl

6 ounces cream cheese

¼ cup grated Parmesan

measuring cups

hand mixer

Add remaining ingredients

Add the egg, sour cream, Old Bay and Dijon. Beat on medium speed, scraping down the bowl as necessary, until fully combined, about 2 minutes.

1 large egg

⅓ cup sour cream

1½ teaspoons Old Bay seasoning

1 teaspoon Dijon mustard

measuring spoons

spatula

Add lemon zest and crab meat

Zest the lemon directly into the bowl (reserve the zested lemon for another purpose). Add the crab meat and fold it into the mixture with a spatula until combined. Fold in the chives and dill.

zester

1 lemon

6 ounces crab meat

1 tablespoon chopped chives

1 tablespoon chopped dill fronds

Make the topping

Combine the panko and Parmesan in a medium bowl and mix until combined. Stir in the melted butter and toss with a spatula until the mixture is evenly combined and has a sandy texture.

1 cup panko bread crumbs

½ cup grated Parmesan

¼ cup melted unsalted butter

medium bowl

Grease the pan

Coat the cups of a mini muffin pan or standard muffin pan with nonstick cooking spray.

nonstick cooking spray

mini muffin pan

Form the crust

Use a measuring spoon to add about 2 teaspoons crust mixture to each mini baking cup or 4 teaspoons to each standard baking cup. Firmly press the mixture into the bottom of each cup with your finger to form the crust.

Add the filling

Evenly divide the crab mixture between the 24 cups, adding about 1 tablespoon filling to each mini cup or 2 tablespoons to each standard cup.

ice cream scoop

Add the topping

Evenly divide the remaining topping mixture between the 24 baking cups, adding about 1 teaspoon topping per cup or 2 teaspoons per standard cup.

Bake the tarts

Transfer the muffin pan to the middle shelf of the June Oven. Bake the tarts 25 minutes, until the filling has set and the tarts are golden brown. June will notify you when the tarts are ready. If desired, follow directions on your June Oven to continue cooking.

Cool, garnish and serve

Remove the pan from the June Oven and transfer it to a cooling rack. Allow the tarts to cool 3-5 minutes, then use a butter knife or offset spatula to transfer the tarts to serving plates. Serve hot or warm, garnishing with chopped chives if desired.

cooling rack

butter knife

1 tablespoon chopped chives

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