Crab Tartlettes

Name: Crab Tartlettes
Ingredients: 1 tablespoon Spanish olive oil; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 18-14 fluid ounce dry white wine; 2 eggs; 23 cup milk or 23 cup light cream; 6 ounces canned crabmeat, well drained; 2 ounces parmesan cheese, grated; 2 tablespoons chopped flat leaf parsley; 1 pinch of freshly grated nutmeg; prepared tart shells

11 ingredients

6 steps

Ingredients

1 tablespoon Spanish olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
18-14 fluid ounce dry white wine
2 eggs
23 cup milk or 23 cup light cream
6 ounces canned crabmeat, well drained
2 ounces parmesan cheese, grated
2 tablespoons chopped flat leaf parsley
1 pinch of freshly grated nutmeg
prepared tart shells

Directions

1

Heat olive oil in a pan; add onion & cook for 5 minutes, or until softened but not brown, followed by garlic for another 30 seconds.
2

Add a splash of wine & cook for 1 2 minutes, or until most of the wine has evaporated.
3

Lightly whisk the eggs in a large bowl followed by the milk or cream; add the crabmeat, cheese, parsley & the onion mixture.
4

Season with nutmeg and salt & pepper to taste; mix well.
5

Carefully spoon the mixture into the tart shells, taking care not to overfill them; bake in a preheated 375F oven for 25 30 minutes.
6

Serve hot or at room temperature, garnished with fresh dill sprigs.