Magnolia Bluepoint Crab Tarts
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.
Magnolia Bar & Grill Houston, Texas