Tartlets with crab sticks cheese and egg

10 servings
50 min

How to make tartlets with crab sticks, cheese and egg? Prepare the products. You can use any tartlets: large, medium or small. Depending on the size of the tartlets, the number of portions will change, take this into account when planning the menu. I took medium tartlets, the filling was enough for 10 pieces. Before buying tartlets, read what they are for, because there are dessert baskets that contain sugar - they will not work.

Boil the eggs hard-boiled, cool, peel and finely chop. Or grate - the filling will then be more uniform. I needed a more palpable consistency of lettuce, so I diced the eggs and crab sticks.

Grate the cheese on a coarse or medium grater. Take the cheese tasty and natural, without vegetable fats in the composition. Both solid and semi-solid varieties are suitable.

Cut crab sticks into small cubes. The smaller the sticks are cut, the tastier the salad will be. Crab sticks have a big impact on the taste of the whole snack, as it's the main ingredient, so choose crab sticks that you like in taste on your own.

Wash the dill, dry and chop finely. In addition to dill, you can use other greens, for example, parsley.

In a bowl, combine the crab sticks, eggs, cheese and crushed dill. Fill the filling with mayonnaise. If the salad is dry, then add another 1 tbsp. l mayonnaise. If desired, you can add a garlic clove passed through the press to the composition.

Mix everything thoroughly.

Refrigerate the finished filling for 20 minutes. To prevent the filling from curling during cooling, tighten the bowl with cling film. If there is no cling film, a regular cellophane bag will do.

Fill the tartlets with chilled crab salad. It is better to fill the tartlets immediately before serving, because they should stand for at least an hour, and the top of the filling begins to dry out and takes on a not very beautiful look.

Garnish the ready-made tartlets with parsley and serve. Enjoy your meal!