(makes approximately 18 Tartlets)
8 oz. Lump crab meat drained and rinsed well
1Tablespoon basil pesto
1/3 cup mayonnaise
Juice of 1/2 lemon
18 pieces white bread
3 Tablespoons of butter, melted
6 slices bacon, cooked and crumbled
3/4 cup small tomatoes sliced (grape, cherry, teardrop all work well)
Handful of arugula, chopped
Pepper to taste


Preheat oven to 350 degrees.

Rinse and drain crab. Dry well.

Place crab in mixing bowl. Mix with pesto, mayonnaise, and lemon juice taking care to break up large pieces of crab.

Season with pepper. Keep in refrigerator until ready to serve.

Flatten pieces of bread with a rolling pin. Use about a 2.5 inch cookie cutter or small rimmed glass to cut out Rounds.

Brush bread rounds with butter and gently press into mini cupcake tins.

Bake for approximately 20 minutes until edges are slightly colored and bottoms are compleley crisp (this way Tartlets won’t become soggy when filled).

Allow Tartlets to cool.


Place a small “bed” of chopped arugula in bottom of shells.

Add about two teaspoons of crab mixture.

Top with bacon pieces and sliced tomato.

Serve immediately.