light as a feather, crispy pastry holds a delicate creamy Crab Moose.
If you are a Seafood lover this appetizer is for you, Simple to make.
They are perfect for any brunch buffet or Happy Hour.
1 package (8 ounces) cream cheese, softened
1/2 stick Butter soften
1 Tablespoon bottled horseradish
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon granulated garlic
1/8 teaspoon lemon juice
2 or 3 drops of hot sauce if you like a kick
1 can lump crab meat
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
For The Shrimp
30 peeled and deveined shrimp (31-40 per pound) Rince and set aside
1 teaspoon pickling spice
1 teaspoon salt
In Medium Sauce Pan Bring water add spice and salt boil 2 minutes. add Shrimp boil 2-4 minutes take off heat let sit about a minute just until trans lucent Pink drain place in an ice bath. hen cold layout on a paper towel lined tray cover refrigerate until needed.
For The Filling
With electric mixer Beat cream cheese,
bottled horseradish, Worcestershire sauce, grated onion, granulated garlic, lemon juice and hot sauce optional. on low until sauces are mixed in.
then add Softened Butter Beet on medium speed until butter has mixed in. scrap sides of the bowl. Then crank it up to high for 2 or 3 minutes until Light and Fluffy.
FOLD in Lump Crab just until crab is mixed in.
Cover and put in the refrigerator.
For The Shell
If the tarts are not parbaked, Bake tartlets as instructed on the box. Place tart shells on a serving plate. Fill with cream cheese mixture.
Top with small amount of cocktail sauce and shrimp.Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges if you like.
If you can not find parbaked shells you can cut dough with a 2″ round cookie or biscuit Cuter and bake in a mini cupcake pan.
They are also wonderful made with puff pastry they sele fresh not frozen puff pastry in the refrigerator section of most grocery store. cut and bake let [[Cool Completely Before Filling ]]with crab and cream cheese mixture,
Use a scoop or spoon to fill shells do not Squeeze it out of anything so not to break up the Crab.
Top with shrimp cover in the refrigerator takes out 5 minutes before serving.
To Garnish or not to Garnish? Your choice. Make it your own