Crab Meat Tartlets

Name: Crab Meat Tartlets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: Puff pastry (1 rectangular roll) 8.1 oz; Crabmeat 4.2 oz; Fresh liquid cream 0.6 cup; Eggs 2; Parsley to taste; Fine salt 1 tsp; Black pepper 1 pinch; Butter to taste

it br es fr de

403

Calories per serving

Energy Kcal 403
Carbohydrates g 22.5
of which sugars g 1.8
Protein g 10.8
Fats g 30
of which saturated fat g 13.37
Fiber g 1.4
Cholesterol mg 135
Sodium mg 775

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Makes: 5 pieces
Cost: Average

PRESENTATION

Recipe by
Costantina Vinciguerra

Crab meat cakes, honestly, are a tasty twist on the usual seafood appetizers you find in Italian buffets. Unlike the well-known Maryland crab cakes, these Italian versions—called le tortine con polpa di granchio—usually come in mini portions and look like little quiches. Pretty cool, right? The base is made from flaky pastry that turns super crispy in the oven, while the inside stays tender and slightly moist with a gentle mix of crab, eggs, and a few traditional seasonings. Italians love to keep the flavors simple, really simple, letting these crab meat cakes shine without too many extras. They are an elegant starter for a seafood spread, especially alongside tuna and ricotta bites or savory caprese pastries.

When it comes to family gatherings or laid-back aperitivo hours, these easy crab cake recipes keep things light and interesting. The golden edges of the pastry are a visual treat—seriously good—and biting into them offers a real taste of the sea without being too heavy. Some Italian regions add a bit of lemon zest or fresh herbs to the filling. And you know what? That simple, delicate taste and just-soft-enough texture are fantastic. Unlike the spicier American lump crab meat cakes, these focus on fresh, light notes. Really fresh. They're often passed around at parties because they're easy to grab, don't fall apart, and look fantastic stacked next to other finger foods.

If you enjoy seafood but want something that will not overpower your palate, these homemade crab cakes are a perfect choice. They bring a touch of Italian charm, showing that even a classic like a crab cake can have its own personality just by changing the setting and a few ingredients. Whether you're at a bustling Italian gathering or enjoying a quiet evening at home, these cakes offer a flavorful experience that's hard to resist. For real.

How to prepare Crab Meat Tartlets

To make the crab meat tartlets, first wash, dry, and chop the parsley 1 and set it aside. Roll out the puff pastry on the work surface, place round molds with a diameter of 4 inches on top, and cut out the shape around the edge with a small knife 2. You will get 5 pastry discs 3.

Remove the excess pastry 4 and set them aside. Now butter the bottom and edges of the same molds 5 and place a puff pastry disc inside, making sure the pastry adheres well to the mold 6.

In a bowl, pour the whole eggs, add salt 7, pepper, and season with the chopped parsley 8. Mix with a fork 9,

add the cream 10 and stir to obtain a light and homogeneous mixture. At this point, incorporate the drained crab meat 11. Fill each mold with two tablespoons of the mixture 12.

Place the filled molds on a baking sheet 13 and bake in a preheated static oven at 356°F for 25 minutes, on the middle rack of the oven. If necessary, continue baking with the grill to brown the tartlets well on the surface. Once baking is complete, remove the crab meat tartlets from the molds 14 and let them cool slightly before serving 15.