Tartlets with crab sticks and egg

Name: Tartlets with crab sticks and egg
Total time: 20 min
Yield: 8
Cuisine: Russian
Ingredients: Tartlets - 24 g; Crab sticks - 100 g; Chicken egg - 120 g; Hard cheese - 80 g; Mayonnaise - 25 g; Dill - 6 g

Cookinero 4 May 2025

4110

Tartlets are small baskets made of dough, into which various fillings are then placed. It is interesting that in Russia tartlets with meat, cheese, seafood or caviar are more common, and in Europe - tartlets with sweet fillings of cream, fruit or chocolate. Tartlets with crab sticks and eggs will perfectly complement your holiday menu, especially if you organize a buffet.

How to cook Tartlets with crab sticks and egg

Step 1

Cut the crab sticks.

Step 2

Grate the cheese.

Step 3

Grate boiled chicken eggs or chop them with an egg slicer.

Step 4

Place the chopped crab sticks and chopped chicken eggs into a deep bowl.

Step 5

Add grated cheese and mayonnaise.

Step 6

Mix the filling thoroughly.

Step 7

Fill each tartlet with filling.

Step 8

Garnish the tartlets with a thin sprig of dill and serve. Enjoy!

Tartlets with crab sticks and egg - FAQ About Ingredients, Baking Time and Storage

Can I use real crab meat instead of crab sticks in this recipe?

Yes, you can substitute crab sticks with fresh or canned crab meat for a more authentic flavor. Just ensure it's well-drained and flaked before mixing.

What's a good vegetarian alternative for crab sticks in these tartlets?

For a vegetarian version, try using chopped hearts of palm or artichoke hearts as a replacement for crab sticks—they offer a similar texture and mild taste.

How long can I store these filled tartlets before serving?

Assembled tartlets can be refrigerated for up to 1 day. Keep them covered to prevent the shells from getting soggy. Add dill garnish just before serving.

Can I make these tartlets gluten-free?

Yes! Use gluten-free tartlet shells and ensure your mayonnaise and crab sticks (or substitute) are gluten-free. Check labels to confirm.

What's the best way to prevent the tartlet shells from becoming soggy?

Fill the tartlets just before serving, or lightly brush the insides with melted butter or egg white before baking (if shells are pre-bake) for a moisture barrier.

Can I freeze these crab stick and egg tartlets?

Freezing isn't recommended, as the mayonnaise-based filling may separate upon thawing, and the shells can lose crispness. Prepare fresh for best results.

How can I make a lighter, low-calorie version of this recipe?

Use Greek yogurt or light mayo instead of regular mayo, reduce the cheese amount, and opt for smaller tartlet shells to cut calories.

What other garnishes work well besides dill?

Try capers, finely sliced green onions, a sprinkle of paprika, or microgreens for added color and flavor variation.

How many tartlets does this recipe typically make?

This depends on the tartlet size, but a standard batch fills about 12–15 small (2-inch) tartlets. Adjust quantities proportionally for larger/smaller yields.

Can I prepare the filling ahead and assemble later?

Yes! The filling can be refrigerated for up to 24 hours. Stir well before filling the tartlets to maintain consistency.

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Tartlets with crab sticks and egg

How to cook Tartlets with crab sticks and egg

Step 1

Step 2

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Step 8

Tartlets with crab sticks and egg - FAQ About Ingredients, Baking Time and Storage

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