Deviled Crab Tarts Recipe – A Delicious and Easy Appetizer
You may have heard of Deviled Crab Cakes, but have you ever tried a Deviled Crab Tarts? These tarts are rich and have just enough heat to remind you why they’re called Deviled!
=== 🍽🍸🥩 RECIPE ===
1 small onion, finely diced
3 tablespoons butter
3 tablespoons all-purpose flour
12 ounces (360ml) half & half
2 large egg yolks, lightly beaten
16 oz (450g) crabmeat (lump or special)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire
1 teaspoons white wine vinegar
1 or 2 tablespoon hot sauce (to taste)
Diced roasted red pepper
Salt & Pepper
3 to 3.5 inch (7.5 to 8.5 cm) biscuit cutter
In a large skillet, sauté onion in butter over medium heat until tender. Season with salt & pepper. Stir in flour and cook for one minute to cook off the raw flower taste. Gradually stir in half & half until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubble. Remove from heat.
Stir a small amount of the hot mixture into the egg yolks. Return all to the pan, stirring constantly. Return to a low heat and stir in crab, mustard, Worcestershire sauce, vinegar and hot sauce. Cook for one minute more to combine flavors.
Taste for seasoning, and adjust if needed.
Allow to cool for 10 minutes.
Line each cup of a tart pan with a piece of pie dough cut out with a 3 to 3 1/2 inch (7.5 to 8.5cm) biscuit cutter. Fill each shell up to the top of the crust with the filling. Place a piece of the red pepper on each tart.
Bake at 400°F (200°C) for 20 minutes or until the crust is cooked and the filling is golden.
Remove from oven and cool for 10 minutes.
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=== 🎉 About Let’s Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d’oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can’t cook or entertain, because we know you really can!
=== 📑 CHAPTERS ===
00:00 About Today’s Episode
00:18 Deviled Crab Tarts Recipe
01:03 Let’s Start with the Crab Filling
01:24 Saute Butter and Onions
01:53 Making a Roux
02:28 Adding Half & Half and Thickening
03:23 Adding More Richness
04:13 Time for the Crab
05:00 Adding the Deviled Flavors
06:16 Assembling the Tarts
08:16 Adding the Finishing Touches
09:02 Tasting and Recipe Recap
10:15 Social Media and Video Recommendations
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