Healthy Crab Tarts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 1/2 tsp garlic powder
- 2 tbsp parmesan cheese
- 1/4 tsp pepper
- 2 tbsp green onion chopped
- 1/4 cup light cream cheese softened
- 9 slices dempsters gluten zero whole grain bread
- 1 can (120g) crab meat drained well
- 1/2 cup light sour cream (i used 5% milk fat not fat free)
- 1/2 tsp worcestershire *
- 1/4 cup light cheddar cheese shredded
- Carbohydrate 0.303398872432601 g
- Cholesterol 1.62177083444761 mg
- Fat 0.477917953043657 g
- Fiber 0.0215619584616292 g
- Protein 0.53996617607629 g
- Saturated Fat 0.286264783843288 g
- Serving Size 1 1 tart (4g)
- Sodium 20.2610961641329 mg
- Sugar 0.281836913970972 g
- Trans Fat 0.0425470673393935 g
- Calories 8 calories
Preheat your oven to 350 degrees FWith 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:With a metal ramekin or another circle cutter, cut out 3 circles from each slice of bread.Save the extra bits in case the bread cracks and you need the extra for repair.Mist a mini-cupcake pan with oil.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.Lightly mist the bread cups with oil again, and bake in the oven for 10 minutes.Meanwhile, make the filling. In a medium bowl, mix together all the other ingredients.Remove the bread cups from the oven, add about 1 tsp of filling to each cup.Return the tarts to the oven and bake for 10-11 minutes until the cheese is melted and its puffed up slightly.Remove from the pan and place on a dish. Serve warm.Extra's can be frozen and re-heated at a later date.
