The Chew: Deviled Crab Tart Recipe

The Chew: Deviled Crab Tart

While in Walt Disney World in Orlando, Florida for the International Food and Wine Festival, Carla Hall wanted to show her co-hosts and the enthusiastic audience how to prepare a tasty appetizer in practically no time at all! Crab is an ingredient that seems to automatically make any dish seem a little fancier, so imagine the reaction you’ll get when you tell your friends or family that you prepared a homemade Deviled Crab Tart? They will most certainly be impressed, as they should be! Because although this recipe is pretty easy to put together, it tastes absolutely gourmet!

To get the recipe, click next page.

The Chew: Deviled Crab Tart Recipe Ingredients

For the Pie Crust:

• 1/3 C water
• 2 1/4 C all-purpose flour + more for rolling
• 1/2 tsp Kosher salt
• 1/2 lb cold unsalted butter – cut into 1/2-inch dice

For the Filling:

• 3 large eggs – at room temperature
• 2 tbsp dry sherry wine
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 4 scallions – finely chopped
• 2 fresno chili peppers – finely chopped
• kosher salt and freshly ground black pepper
• 8 oz cream cheese – at room temperature
• 5 tbsp unsalted butter – melted
• 1 lemon – zest and juice
• 1 tsp Creole seasoning
• 1 lb jumbo lump crab meat
• 1/4 C parsley – chopped
• 1/2 C buttery round crackers – crumbled

The Chew: Deviled Crab Tart Recipe Directions

For the Pie Crust:

1. In a small bowl, dissolve the salt in water
2. Refrigerate until very cold, at least 30 minutes
3. While the salt water is chilling, refrigerate the butter, flour, large mixing bowl, and paddle attachment
4. In the large, chilled mixing bowl, combine the butter and flour
5. Use your hands to toss the butter in the flour until each cube is lightly coated
6. In the bowl of a stand mixer fitted with the chilled paddle attachment, add the butter mixture and mix on low to break up the butter for about 30 seconds
7. Add the water mixture, then increase the speed to medium-low
8. Beat until the dough comes together in large chunks, then turn off the mixer
9. Divide the chunks of dough in half, then gently pat each half into a round 1-inch thick disk
10. Wrap each one tightly in plastic wrap, then refrigerate until firm, about an hour, before rolling

For the Deviled Crab Filling:

1. Preheat the oven to 350 degrees
2. Onto a floured surface, put the pie dough and roll until 1/4-inch thick
3. Press the dough into an 11-inch tart pan, the poke the bottom with a fork
4. Line the shell with parchment then fill with baking beans
5. Bake for 10-12 minutes until lightly golden
6. Remove from the oven and let cool completely
7. In a large bowl, whisk the eggs, cream cheese, sherry, melted butter, juice and zest of a lemon, Creole seasoning, cayenne pepper, and paprika
8. Add the crab meat, parsley, scallions, and fresno chili, then stir but don’t break up the lumps of crab
9. Season with salt and pepper
10. Into the par-baked tart shell, add the crab mixture
11. Top with butter crackers and put into the oven for 20-25 minutes, until golden-brown on top
12. Remove from the oven and let cool for 15-20 minutes
13. Slice into 8 wedges and serve