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Tartlets with crab sticks cheese and egg

Tartlets with Crab Sticks, Cheese, and Egg

A fun, simple, quick, and tasty party appetizer! These tartlets filled with crab sticks, cheese, and egg will dress up any celebration and win over your guests with both their looks and their flavor. The filling is made from everyday, easy-to-find ingredients.

Maria

Recipe author

Tartlets with crab sticks cheese and egg

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Composition / ingredients

Servings:

Ready-made tartlet shells

Crab sticks

150

Hard cheese

100

Eggs

Dill (3 sprigs)

Mayonnaise

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 11 g

Fats 43 % 22 g

Carbohydrates 35 % 18 g

317 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make tartlets with crab sticks, cheese, and egg? Gather your ingredients. You can use any size tartlet shells: large, medium, or small. The yield will change with the size, so keep that in mind when planning. I used medium shells, and the filling was enough for 10. Before you buy, check what the shells are meant for — dessert shells contain sugar and won't work here.
Step 2:

Hard-boil the eggs, then cool, peel, and finely chop them — or grate them for a smoother filling. I wanted a chunkier salad, so I diced both the eggs and the crab sticks.
Step 3:

Grate the cheese on the coarse or medium side of a box grater. Use a tasty, natural cheese with no vegetable-fat fillers — both hard and semi-hard varieties work.
Step 4:

Dice the crab sticks small — the finer they're cut, the better the salad tastes. The crab sticks really drive the flavor of the whole appetizer since they're the main ingredient, so pick a brand you enjoy on its own.
Step 5:

Wash, dry, and finely chop the dill. You can use other herbs too, like parsley.
Step 6:

In a bowl, combine the crab sticks, eggs, cheese, and chopped dill. Dress with the mayonnaise. If the salad seems dry, add another tablespoon. For extra flavor, you can stir in a clove of garlic put through a press.
Step 7:

Mix everything together thoroughly.
Step 8:

Chill the finished filling in the fridge for 20 minutes. Cover the bowl with plastic wrap so the top doesn't dry out (a regular plastic bag works too).
Step 9:

Fill the tartlet shells with the chilled crab salad. It's best to fill them right before serving — let them sit even an hour and the tops of the filling start to dry out and lose their good looks.
Step 10:

Garnish the finished tartlets with parsley and serve. Enjoy!

How do you hard-boil eggs so they don't crack? Start them in cold water over low heat. Boil for 9 minutes once the water comes to a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel.
How do you pick good crab sticks? Always check the date. Surimi (minced white fish) should be the first ingredient on the label. Important: don't buy any with frost on them — that's a sign they've been refrozen. Fresh sticks should be free of gray and yellow spots, springy, and slightly moist. If they feel sticky, they've gone bad.
Homemade mayonnaise is the way to go — it tastes better and is better for you. Check out our homemade mayonnaise recipes. You can also use sour cream or plain yogurt instead of (or mixed with) mayonnaise in any ratio you like, which lightens the dish up.