Mini Crab Tarts
Ingredients
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6 ounces cream cheese
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¼ cup grated Parmesan
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1 large egg
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⅓ cup sour cream
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1½ teaspoons Old Bay seasoning
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1 teaspoon Dijon mustard
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1 lemon
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
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.
June Oven
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 20 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