Healthy Crab Tarts
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Yield: 24 tarts
Easy and delicious crab tarts. Gluten free, and lower in fat than traditional crab appetizers.
  • 9 slices Dempsters Gluten Zero Whole Grain Bread
  • 1 can (120g) crab meat, drained well
  • 2 Tbsp green onion, chopped
  • ¼ cup light cream cheese, softened
  • ½ cup light sour cream (I used 5% milk fat, not fat free)
  • ½ tsp worcestershire *
  • 2 Tbsp parmesan cheese
  • ¼ cup light cheddar cheese, shredded
  • ¼ tsp pepper
  • ½ tsp garlic powder
  1. Preheat your oven to 350 degrees F
  2. With a rolling pin, roll out all the slices of bread until flat (don't worry about the crusts, as they will most likely fall off) Here's what mine looked like:
  3. With a metal ramekin or another circle cutter, cut out 3 circles from each slice of bread.
  4. Save the extra bits in case the bread cracks and you need the extra for repair.
  5. Mist a mini-cupcake pan with oil.
  6. Press each bread round into one of the cups. Press in gently. Don't worry if it breaks, take a little of the extra bread to do a little patch work if needed.
  7. Lightly mist the bread cups with oil again, and bake in the oven for 10 minutes.
  8. Meanwhile, make the filling. In a medium bowl, mix together all the other ingredients.
  9. Remove the bread cups from the oven, add about 1 tsp of filling to each cup.
  10. Return the tarts to the oven and bake for 10-11 minutes until the cheese is melted and its puffed up slightly.
  11. Remove from the pan and place on a dish. Serve warm.
  12. Extra's can be frozen and re-heated at a later date.
* Lea & Perrins brand of worcestershire is gluten-free
* Save all the extra crumbs, pulse them, to make gluten free bread crumbs to use at a later date. I freeze mine, and will toast them with seasonings before I use them again.
Serving size: 1 tart Calories: 45 Fat: 1.6 g Saturated fat: .5 g Carbs: 5.8 g Sugar: 0.9 g Sodium: 104 mg Fiber: 1 g Protein: 2.2 g Cholesterol: 6.6 mg
Recipe by Busy But Healthy at