Ingredients:
36 slices white bread ( thin sliced)
1/4 cup butter, softened
1/4 cup butter
1/4 cup flour
1 1/2 cups half-and-half cream
1 1/4 cups cheddar cheese, grated
1 (7 ounce) cans crabmeat ( pick out any shells)
1 1/2 tablespoons green onions, minced
1 1/2 teaspoons lemon rind
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard
salt ( to taste)
1 dash Tabasco sauce
Directions:
Set oven to 375 degrees F.
To make the bread tart shells; generously butter small muffin tins.
Cut a 3-inch round from each slice of bread.
Press into muffin tins.
Bake for 10 minutes or until golden brown.
To make the filling; melt butter in a pan.
Stir in flour; whisk until bubbly (about 1-2 minutes).
Stir in half and half cream; cook whisking until thickened (about 1 minute).
Stir in grated cheese until melted.
Add in all remaining ingredients; mix until combined.
Fill each bread tartlet with mixture.
Bake for about 5 minutes or until bubbly.
Servings: 36
Time preparation: 35 min.
Time total: 50 min.