Everyone has a go to dish when it comes to potlucks. For some people, it’s cookies, for others, it’s chips and pop. For Jax, her go to is an appetizer crab cake tart dish!
- 1/2 package of king crab flavoured Pollock (aka Imitation Crab)
- 1 can of crabmeat
- 3 cloves garlic
- 1/2 white onion
- 2 mushrooms
- 1 cup grated parmesan cheese
- 1 cup mozzarella cheese
- Dijon mustard
- 1 package cream cheese
- Crescent roll dough mix (or puff pastry)
First start off with all the prep work. Chop the onions, garlic, mushrooms, and throw them into a frying pan with some butter over medium heat.
Sautee until all ingredients are soft
Once done cooking, remove from the heat, and place into a large mixing bowl, and let cool.
Prep the crabmeat, and imitation crab into small squares. Add them into the large mixing bowl with the mushroom mixture.
Measure out your cheeses, and add them to the same bowl.
Add in the cream cheese. You can get fancy here, and add in extra spices. Jax added in some basil, and black pepper. Be careful with the spices though, as they can quickly overpower the crab. She also used herb and garlic cream cheese.
Mix everything by hand until everything is coated nicely.
Next, pop the package of crescent rolls, and pinch together all of perforations so its one large sheet. Puff pastry works wonders here as well. Cut each square into roughly 3cm x 3cm.
Spray a muffin pan with oil, then place each square of dough into it.
Take a large tablespoon of filling, and load’er up.
Pop into a preheated 400 F oven for 15-20 mins, or until golden brown.
Be careful, these babies are hot!
When bringing these to an event, a cupcake tray is a godsend!
You can serve them directly in that tray, or put on a smaller plate so you can walk around like a waiter 🙂
Ta da! there you have it. Crab Cake Tarts that make a great start to any party!