Baked Mini Tart Crabatizer |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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A different appetizer. Easy to hold, easier to eat and just healthy and delicious. Makes a retty presentation. This recipe is from the ReynoldsTest Kitchens. Ingredients:
24 reynolds® mini foil baking cups |
1/2 cup all purpose baking mix |
1/2 cup milk |
1/4 cup sour cream |
2 eggs |
1/2 teaspoon seafood seasoning |
2/3 cup shredded parmesan cheese |
1/2 cup cooked crab meat |
1/4 cup sliced green onions |
1/4 cup finely chopped red bell pepper |
Directions:
1. PREHEAT oven to 400°F. Place Reynolds Mini Foil Baking Cups on cookie sheet with sides. Spray cups with nonstick spray; set aside.
2. BEAT baking mix, milk, sour cream, eggs and seafood seasoning in medium bowl until well blended. Stir in remaining ingredients. Spoon 1 heaping tablespoon mixture into each baking cup.
3. BAKE 14 to 16 minutes or until light brown and puffed. Cool 5 minutes; serve warm.
4. REYNOLDS KITCHENS TIP: Garnish each Crab Tart with thin red bell pepper strips before baking.
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