Ingredients for MAGNOLIA BLUEPOINT CRAB TARTS recipe
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
Directions:
Mix all ingredients together and blend will and fill tart shells with the mixture. Bake for 15
minutes at 350 degrees or until hot.
