A Matter of Perspective~
Some things never change. I love crabmeat; I have always loved crabmeat.
When I was a little girl, I thought The Red Lobster was the fanciest restaurant on the planet. I mean, only a truly elegant restaurant would offer grown-ups special bibs so their clothes wouldn’t get dirty!
Every chance I got, I would plead with my parents to go there. Birthdays were a given. I would gaze in wonder at the lobsters swimming in thier tank, waiting to become someone’s dinner. I wasn’t interested in eating something that was so ALIVE only moments before it arrived on my plate; I wanted my dinner dead long before I got it!
I always ordered the same thing, snow crab legs and an extra basket of garlic cheese biscuits. Then would tremble with excitement at the thought of my heaping plate of claws and the extra tools with which to eat them.
Well a lot has changed since then. One, I have discovered that the Red Lobster is NOT the fanciest restaurant on the planet, and that plastic bibs and shell pliers do not equal high-class. I have also realized it is much better to eat food that is veryrecently dead. (…take a moment to JUDGE me if you so desire.) *smile*Yet, I’m still gaga over crabmeat, and believe it to be one of the most sweet, tender, succulent proteins around!
Crab “fancies up” just about everything it graces. Even lowly party dip with crackers is taken to new heights by the addition of crab.These little tarts are a wonderful small meal, first-course, or party dish with understated elegance. Buttery pastry filled with glorious lump crabmeat, tarragon and spice–no shelling necessary!
Consider this for your New Year’s Eve party!
Warm Crab Tartlets
Yield: 10 servings
Cook Time: 20 minutes
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