MAGNOLIA
BLUEPOINT CRAB TARTS
Magnolia Bar & Grill
Houston, Texas |
| INGREDIENTS |
| 1
pound lump blue point crabmeat |
1/4
pound unsalted butter |
| 8
ounce package Philadelphia cream cheese |
1/3
white onion finely diced |
| 1/4
teaspoon minced garlic |
Salt
and cayenne pepper to taste |
| 100
- 1" tart shells from local bakery |
| Allow
cream cheese and butter to soften at room temperature
then add juice from two lemons, and add the following
ingredients: |
| 5
ounces French Imported Honey |
5
ounces Spanish Imported Paprika |
| 2
ounces Wine Vinegar |
2
ounces Tarragon Vinegar |
| 2
ounces Malt Vinegar |
5
tablespoons Celery Salt |
| 5
tablespoons onion puree |
2
tablespoons garlic puree |
| 10
ounces Lea & Perrin (1 bottle) |
2
ounces Tabasco |
| 4
teaspoons white pepper |
4
tablespoons yellow mustard |
| 4
tablespoons horseradish |
4
teaspoons sugar |
| 4
teaspoons salt |
| Mix
all ingredients together and blend will and fill
tart shells with the mixture. Bake for 15 minutes
at 350 degrees or until hot. |
