Easy and delicious crab tarts. Gluten free, and lower in fat than traditional crab appetizers.
|9||slices, Dempster's Gluten Zero Whole Grain Bread|
|1 can||120 g crab meat, drained|
|2 tbsp||green onion, chopped|
|.25 cup||light cream cheese|
|.5 cup||light sour cream 5% milk fat|
|.5 tsp||worchestershire sauce Lea Perrins is gluten-free|
|2 tbsp||Parmesan cheese|
|.25 cup||lighter cheddar cheese|
|.5 tsp||garlic powder|
Preheat your oven to 350 degrees F
With a rolling pin, roll out all the slices of bread until flat (don't worry about the crusts, as they will most likely fall off)
With a metal ramekin or another circle cutter, cut out 3 circles from each slice of bread.
Save the extra bits in case the bread cracks and you need the extra for repair.
Mist a mini-cupcake pan with oil.
Press each bread round into one of the cups. Press in gently. Don't worry if it breaks, take a little of the extra bread to do a little patch work if needed.
Lightly mist the bread cups with oil again, and bake in the oven for 10 minutes.
Meanwhile, make the filling. In a medium bowl, mix together all the other ingredients.
Remove the bread cups from the oven, add about 1 tsp of filling to each cup.
Return the tarts to the oven and bake for 10-11 minutes until the cheese is melted and its puffed up slightly.
Remove from the pan and place on a dish. Serve warm.
Extra's can be frozen and re-heated at a later date.
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