Thursday, May 19, 2011

Mock Minis

I love minis so when I discovered this Ellie Krieger recipe, I jumped to make it.  It calls for crab meat which I don't eat so I got a package of the mock crab meat and used that.  I have no idea as to the difference in taste but this was good so it suffices.

I understand the appeal of minis.  They are easy to handle and to eat.  If one has self control, taking one is enough.  They are also adorable. Despite all this, do you know anyone who doesn't like a mini?

 These are supposed to be more like puffs but there were some logistical problems with gluten products so I changed them and made these adorable tartlets. 

Mock Minis


  • 1 egg, beaten
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 2 pieces of roasted red pepper 
  • 1/2 cup finely chopped red bell pepper
  • 1 scallion, including green top, finely chopped
  • 1 pound MOCK crab
  • 3/4 cup corn meal
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Preheat the oven to 400 degrees F.

Spray mini tart pan or min muffin tins.  The tart pans turn out to be really pretty.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, and roasted peppers.

Stir in the bell pepper and scallion.

Gently fold in the MOCK crab, 3/4 cup of the corn meal and salt and pepper to taste.

Fill each tartlet with batter.

Bake at 400 degrees for 20 minutes or until lightly golden.
These would make a great appetizer.  They look pretty and can be picked up without them falling apart.  They are tasty as well.  Easy to make.  Easy to eat. 

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