Recipe for Crab Tarts

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Yield:

6 to 8.

Ingredients:

Amount	Ingredient
	For the pastry: ----------------
1/2 cup	(125 ml) butter at room temperature
3 oz	(80 g) cream cheese at room temperature
1 cup	(250 ml) all-purpose flour
1/4 tsp	(1 ml) salt
	----------------- For the filling: ----------------
1 lb	(225 g) crab meat, picked over
1 x	scallion (spring onion), green and white part,
	finely chopped
1/2 cup	(125 ml) mayonnaise
1 tbl	(15 ml) lemon juice
1/2 cup	(125 ml) grated Swiss cheese
1/4 cup	(60 ml) finely chopped celery
1/2 tsp	(2 ml) Worcestershire sauce
	Salt and freshly ground pepper to taste

Instructions:

Instructions: Cream the butter and cream cheese together until smooth. Stir in the flour and salt. Roll into 24 balls and chill for 1 hour. Press into small muffin tins, about 1 1/2 to 2 inches (4 - 5 cm) in diameter.

Combine the ingredients for the filling, stirring gently to mix well.

Spoon into the unbaked pastry shells and bake in a preheated 350F

(180C) oven until the crust is golden brown, about 30 minutes. Serve warm or at room temperature.

Serves 6 to 8.

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