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Print this Recipe    Crab Tarts

Crab Tarts

pastry for 2-crust pie
3 large eggs, beaten
1 1/2 cups skim milk
3/4 cup Swiss cheese, grated
2 tablespoons cream cheese, softened
1 tablespoon onion, minced
1/2 cup carrots, shredded
1 pound backfin crab meat
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
pinch salt

Roll out dough thinly and cut out 2-inch diameter circles with a
cookie cutter. Lightly press dough circles into oiled tart shells.
Prick dough with a fork. Bake for 5 to 7 minutes at 450 degrees.
Remove from oven. Set aside. Mix together remaining ingredients
and spoon into tart shells, filling them 1/2 inch over the top of
the tart shell. Bake for 25 minutes at 375 degrees or until a
toothpick inserted comes out clean. Serve hot. Yields 60 tarts.

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