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Tartlets with crab sticks and egg

Author
Cookinero 4 May 2025
2940
Tartlets with crab sticks and egg

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

Tartlets with crab sticks and egg

Cut the crab sticks.

Step 2

Tartlets with crab sticks and egg

Grate the cheese.

Step 3

Tartlets with crab sticks and egg

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

Step 4

Tartlets with crab sticks and egg

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

Step 5

Tartlets with crab sticks and egg

Add grated cheese and mayonnaise.

Step 6

Tartlets with crab sticks and egg

Mix the filling thoroughly.

Step 7

Tartlets with crab sticks and egg

Fill each tartlet with filling.

Step 8

Tartlets with crab sticks and egg

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

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.
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.
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.
Yes! Use gluten-free tartlet shells and ensure your mayonnaise and crab sticks (or substitute) are gluten-free. Check labels to confirm.
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.
Freezing isn't recommended, as the mayonnaise-based filling may separate upon thawing, and the shells can lose crispness. Prepare fresh for best results.
Use Greek yogurt or light mayo instead of regular mayo, reduce the cheese amount, and opt for smaller tartlet shells to cut calories.
Try capers, finely sliced green onions, a sprinkle of paprika, or microgreens for added color and flavor variation.
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.
Yes! The filling can be refrigerated for up to 24 hours. Stir well before filling the tartlets to maintain consistency.

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