Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Mini Tarts With Crabmeat Filling
Famous Authors (View All Authors)
Fishandseafood - Mini Tarts With Crabmeat Filling Post by :goldstar Category :Learning Kitchen Author :Unknown Date :February 2012 Read :931

Click below to download : Fishandseafood - Mini Tarts With Crabmeat Filling (Format : PDF)

Fishandseafood - Mini Tarts With Crabmeat Filling

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

Filling:
2 lbs. lump crabmeat
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


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.

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.

Yield: 20 tarts
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Crab -  Moroccan Spiced Crab Cakes Fishandseafood - Crab - Moroccan Spiced Crab Cakes

Fishandseafood - Crab -  Moroccan Spiced Crab Cakes
Makes 6 servings 1-1/2 cups panko Japanese bread crumbs 1-1/2 cups almond flour 2 tablespoons olive oil 1 small red bell pepper, seeded and finely chopped 2 Tblsp. minced fresh ginger (about a 2-inch piece) 1/2 teaspoon chopped garlic 6 to 8 green onions, white parts only, thinly sliced 1 tsp. ground cardamom 1 Tblsp. ground cumin 1 Tblsp. turmeric 1 cup heavy cream 1 pound jumbo lump crab meat, picked through for shells 1/4 cup chopped parsley 1/4 cup chives 2 Tblsp. grated lemon zest Pinch of cayenne Salt 1/4 cup canola oil Cilantro Dressing: 1 cup fresh orange juice
PREVIOUS BOOKS

Fishandseafood - Million Dollar Crab Cakes With Roasted Red Pepper Sauce Fishandseafood - Million Dollar Crab Cakes With Roasted Red Pepper Sauce

Fishandseafood - Million Dollar Crab Cakes With Roasted Red Pepper Sauce
1 medium or large egg 3 tablespoons reduced fat mayo (Don't use Miracle Whip,use real mayo) 4 teaspoons Dijon mustard 1 tablespoon fresh lemon juice 1 pound fresh crabmeat or the canned lump crabmeat: pat dry 1/4 cup finely chopped green onions 2 tablespoons finely chopped fresh flat leaf parsley 1/2 tsp each grated lemon and orange zest 1 cup fresh bread crumbs 1/2 tsp salt 1/4 tsp cayenne pepper For Roasted Red Pepper Sauce: 1 medium sized red bell pepper, roasted, skinned and seeds and membranes discarded 1 cup reduced fat mayo (no Miracle Whip) 2 large cloves garlic
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT