Captain Redbeard’s Sharkbite King Crab Tartlets

August 7, 2013


2 (12 ounce) packages refrigerated biscuit dough

1 (8 ounce) package cream cheese, softened

1 (6 ounce) can crab meat, drained (or fresh is always better)

2 tablespoons mayonnaise

2 tablespoons grated Parmesan cheese

1/2 cup shredded Cheddar cheese

2 tablespoons thinly sliced green onion

1 teaspoon Worcestershire sauce

1 teaspoon Captain Redbeard’s Sharkbite Garlic Pepper Sauce

1 pinch paprika


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans. Divide rolls in half and press into the prepared tartlet pans. Set aside. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions, Captain Redbeard’s Sharkbite Garlic Pepper Sauce and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.