Crab Tarts...Might just be the perfect appetizer

Crabbing season 2012 has been less than exciting in the Chesapeake and its tributaries. It was good early, but then it dropped off and hasn't really ever bounced back. There have been a ton of small crabs, so the hope is that by October, all of those crabs will have sloughed into keeper male hard crabs and there should be plenty of meat to pick and store for the winter. When we do get a freezer full of crabmeat, Crab Tarts are one of the tasty treats that I like to make during football season.

Crab tarts are one of those foods that when presented at a party, their serving plate is usually the first one empty. If you are planning a gathering for seafood lovers, these are sure to be a hit. First of all, it fits right in the palm of your hand. So it is great finger food, which I think all good appetizers should be. Secondly, it is easy to assemble for those last minute guests that show up to watch the game. And third, It has crab meat and bacon!! Absolutely nothing can go wrong with that combination!

No words can really describe them. You just have to try them for yourself. So, I'll stop rambling on about it, and get to the recipe...Now, get up, go get your ingredients, and get started...you can thank me tomorrow.  ;-)

Ingredients;

8 slices of bacon cooked crisp and chopped
1 medium tomato, seeded and chopped
1/2 mild onion chopped
3 oz. Swiss cheese grated
1 tsp dried basil
1/2 cup mayo
1 lb crab meat
1 can (10oz) flaky biscuits
miniature muffin tin
cooking spray
flour

Spray muffin tin with non-stick cooking spray. Open biscuits and separate the layers thick enough to be shaped, but not too thick so that your tarts are doughy. I usually get about 3 tarts out of 1 section of biscuits. dust all layers with a very thin coating of flour to prevent sticking to the shot glass that we will be using in the next step. I usually just sprinkle a little on each side and spread evenly but very thin.

Lay the separated layers across one of the mini muffin cups and using a shot glass that is also dusted with flour, carefully punch the biscuit into the muffin cup to form the pastry cups.

Combine the first 7 ingredients, and stir to mix well.

Using a spoon, Fill the pastry cups with the crab meat mixture. 

Bake at 375 degrees for 12-15 minutes or until the pastry starts to brown, and the filling is bubbling. Remove from the oven and let cool slightly, but serve warm. I guarantee you that these crab tarts will not last long enough to get cold.

Good luck to whomever you cheer for on Sunday. These crab tarts are sure to make the game more enjoyable, and make your guests wonder where you have been keeping this secret. Make sure you direct them to chesapeakecuisine.blogspot.com...after all, it's not nice to keep secrets from your friends :-)

Enjoy!!