These tartlets feature puff pastry cups nestled into a muffin tray, brimming with scallion-infused, seasoned cream cheese and topped with crab cake pieces. Once baked, they're garnished with fresh parsley, creating a show-stopping appetizer perfect for any occasion or as a special treat.
Brought to you by @mainely_flour
Servings: 12
Ingredients:
- 2 Sheets Frozen Puff Pastry, partially thawed
- 6oz Cream Cheese, softened
- 1 Large Scallion, thinly sliced
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Ground Black Pepper
- 1/8 Teaspoon Cayenne Pepper
- 1/4-1/2 Teaspoon Fresh Lemon Juice, to taste
- 1 Crab Cake
- 3 Tablespoons Fresh Parsley, roughly chopped
Instructions:
- Preheat the oven to 375°F (190°C) and spray a standard 12-slot muffin tray with cooking spray.
- In a small bowl, mix cream cheese, scallions, salt, pepper, cayenne, and lemon juice.
- Separate one crab cake into 12 equal pieces; set aside.
- Cut puff pastry into 12 large strips (roughly 1”x2”) and 24 small strips (roughly 1”x1”)
- Gently press a large strip into each muffin tray slot. Add two small strips to each slot on opposing sides to create an empty shell.
- Layer each shell with 1/2 tablespoon of the cream cheese mixture and top with a piece of crab cake.
- Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and puffed.
- Remove tartlets from the oven, cool for a few minutes, and sprinkle parsley on top.
- Remove tartlets from the pan and allow to cool for an additional 10 minutes.
- Serve warm.
