• 1 tbsp. butter
  • 1 tbsp. flour
  • 1/2 cup light cream or carnation milk
  • 1/3 cup shredded cheddar cheese
  • 4 tsp. lemon juice
  • 1 tbsp. mayonnaise
  • 6 oz. frozen crab (or surimi) thawed and shredded
  • 1 tbsp. finely chopped green onion
  • pinch salt
  • pinch pepper
  • 24 mini tarts
  1. In a small heavy saucepan, melt butter over medium heat; stir in flour and cook stirring without browning for 1 minute.
  2. Whisk in cream; cook until boiling and thickened, about 30 seconds.
  3. Stir in cheese, lemon juice and mayonnaise; simmer until blended.
  4. Stir in crab, onion, salt and pepper. (Recipe can be prepared to this point and refrigerated covered for two days.)
  5. Fill each tart with heaping teaspoonful of crab mixture.
  6. Bake on baking sheet for 8 to 10 minutes at 400 degrees, or until heated through and bubbling.
  7. Garnish with chives.
  8. Can also be placed on toasted bread rounds instead of tart shells.
For those not familiar with surimi it is the fish that is flavoured to be crab or lobster. Lots cheaper than the real thing.