Introduction 📜
Creamy Seafood Tartlets are the ultimate quick-and-easy party appetizer. Featuring a blend of shrimp, crab, and cheeses in a golden phyllo shell, they’re rich, satisfying, and ready in just 20 minutes. These bite-sized treats offer a perfect balance of creamy, savory, and slightly spicy flavors, ideal for holidays, gatherings, or last-minute guests. No pork, no alcohol—just pure, crowd-pleasing flavor.
Nutrition Information 🧬
Calories: 219
Protein: 7g
Carbohydrates: 6g
Fat: 19g
Sodium: 340mg
Fiber: 0g
Quick Facts 📊
Cuisine: American
Prep Time: 10 min
Cook Time: 10 min
Servings: 18
Difficulty: ⭐
Storage and Reheating Tips ♻️
Refrigeration: Store leftovers in an airtight container for up to 2 days.
Freezing: Freeze unbaked filled shells in a single layer. Bake directly from frozen, adding 2–3 minutes to bake time.
Reheating: Reheat baked tartlets at 350°F for 8 minutes until warmed through.
Serving Suggestions 🍽️
Serve warm with lemon wedges or a fresh dill dip. Pair with a crunchy vegetable platter, light green salad, or sparkling mineral water with lime for an elegant starter.
Recipe Origins 📜
These seafood tartlets are a modern evolution of classic hot crab dips and seafood puffs. Popular for their simplicity and luxurious flavor, they’re a staple at American holiday tables and cocktail parties. This version uses pantry-friendly ingredients and pre-made phyllo shells for maximum ease and minimal prep.
Common Mistakes ❌
Overfilling the shells: Stick to a level scoop per shell to prevent overflow.
Using too much mayonnaise: Balance is key to avoid an oily texture.
Skipping preheating: Make sure your oven is fully preheated to ensure even browning.
Recipe Variations 🔄
Gluten-Free Option: Use gluten-free mini tart shells or scoop the mixture into halved mini bell peppers.
Dairy-Free Option: Substitute dairy-free cheese alternatives and mayonnaise.
Low-Carb Option: Fill mushroom caps instead of pastry shells for a keto-friendly twist.
Frequently Asked Questions 🔍
Can I use fresh seafood instead of canned?
Yes. Cooked, chopped shrimp or lump crabmeat works beautifully.
Can I make these ahead of time?
Yes. Fill the shells and refrigerate for up to 24 hours before baking.
Can I substitute the hot sauce?
You can use crushed red pepper flakes or a pinch of cayenne for heat.
Are the phyllo shells necessary?
Not at all. Try stuffing the mixture into mushroom caps or mini bell peppers.
Ingredients
- 1 1/2 cups mayonnaise
- 2/3 cup grated Parmesan cheese
- 2/3 cup shredded Swiss cheese
- 1/3 cup finely chopped onion
- 10 drops hot pepper sauce (adjust to taste)
- 1 (4-ounce) can small shrimp, drained
- 1 (6-ounce) can crabmeat, drained and flaked
- 2 (2.1-ounce) packages mini phyllo tart shells (prebaked)
- Paprika, for garnish
Instructions
Step 1 Preheat oven to 400°F (200°C). Place mini tart shells on a large baking sheet.
Step 2 In a mixing bowl, combine mayonnaise, Parmesan cheese, Swiss cheese, onion, and hot pepper sauce. Stir until well blended.
Step 3 Gently fold in the shrimp and crabmeat, being careful not to break them up too much.
Step 4 Spoon the mixture evenly into each tart shell. Fill just to the top without overflowing.
Step 5 Bake for 7 to 10 minutes or until the tops are lightly browned and bubbly.
Step 6 Remove from the oven and sprinkle lightly with paprika before serving warm.
