BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Appetizers - Seafood Mini Crabmeat Tarts By Jeanndan

Famous Authors (View All Authors)

Post by :chrisball Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3488

Click below to download : Appetizers - Seafood Mini Crabmeat Tarts By Jeanndan (Format : PDF)

Appetizers - Seafood Mini Crabmeat Tarts By Jeanndan

2 cups all-purpose flour
1 teaspoon salt
1 cup margarine
Cold water

Preheat oven to 375.

Mix flour and salt in a bowl. Cut margarine into flour mixture with a fork. Slowly add cold water to make dough.

Place dough on floured board and roll out until thin. Cut into circles and place in tart pan. Bake for about 15 min or until golden brown. Do not turn off oven.

Filling:

1/2 cup margarine
2 tablespoons flour
2 tablespoons garlic
2 cups chopped shallots
2 tablespoons dried parsley flakes
Salt and red pepper
1/2 cup water
2 lbs. lump crabmeat

Preheat oven to 375.

In a skillet make a golden brown roux with margarine and flour.

Add onions, garlic, parsley, salt and pepper and cook until limp.

Add water and simmer five minutes.

Add crabmeat and stir. Simmer until crabmeat is heated through.

Spoon into tart shells and place in oven for about ten minutes to brown top. Watch carefully.

Yield: 20 tarts

If you like this book please share to your friends :

NEXT BOOKS

Appetizers - Seafood Dad' Steamed Shrimp

3/4 cup white vinegar1/2 cup water1-1/2 teaspoons salt1-1/2 teaspoons celery seed1 tablespoon dry mustard2 tablespoons Old Bay seafood seasoning1/4 teaspoon ground black pepper5 pounds large shrimp, shells onCocktail sauce (recipe below)Place first seven ingredients into a pot which is large enough to hold shrimp and bring to boil.Stir in half of shrimp. Cook, stirring constantly, just until all shrimp have turned pink.Remove quickly with slotted spoon to platter. Repeat with remaining shrimp.Serve with cocktail sauce. Eat hot or cold or any temperature in between.Cocktail Sauce1 cup ketchup1 cup chili sauce2 teaspoons lemon juice2 teaspoons sugarHorseradish, to tasteCombine all ingredients. Serve

PREVIOUS BOOKS

Appetizers - Crab And Cream Cheese Puffs

3/4 cup chopped green onion (use white and green parts) 12 ounces crab meat, thawed, excess moisture removed 16 ounces surimi, thawed, excess moisture removed 4 packages (8 ounces each) cream cheese, room temperature 2 tablespoons garlic powder 2 to 3 eggs, beaten 120 frozen won ton skins, thawed (about 3-inches square) Vegetable oil heated to 350 degrees 15 leaves of leaf lettuce, trimmed, washed 30 ounces sweet and sour sauce Combine onion with crab meat and surimi in large bowl. Add cream cheese and garlic powder. Mix well. At this point, mixture can be refrigerated until ready to use. When

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Appetizers - Seafood Mini Crabmeat Tarts By Jeanndan

Appetizers - Seafood Dad' Steamed Shrimp

Appetizers - Crab And Cream Cheese Puffs