Sweet Utopia Blog

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Crabby Tarts with Dipping Sauce September 21, 2014

In fact, these are quite cheerful tarts that are a good source of protein, and the seaIMG_9935weed adds a hint of crab cake flavor.

Quantity: 12

Size: Regular


Crabby Tart Ingredients:

1 clove garlic

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

2 tablespoons chopped fresh parsley (leaves and stems)

2 cups canned garbanzo beans, drained (approx. 1 15 oz can)

1/3 cup gluten-free bread crumbs

3 tablespoons water

1 tablespoon plus 2 teaspoons dulse (or other seaweed) flakes

1 tablespoon lemon

1/2 teaspoon sea salt

1/2 teaspoon onion granules

1/4 teaspoon black pepper

Dash cayenne pepper, optional

Extra virgin olive oil for brushing

Dipping Sauce Ingredients:

1/2 cup vegan mayonnaise

1/4 cup pickles, chopped into tiny bits

2 tablespoons lemon juice

1/2 teaspoon paprika

1/2 teaspoon onion granules

Dash cayenne pepper optional


To make the tarts, preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Pulse the garlic clove in the food processor until finely chopped. Add the peppers and parsley and pulse until finely chopped. Add the rest of the ingredients and pulse until just combined. Press the mixture into the pan. Drizzle or brush about 1/2 teaspoon olive oil over each cup. Bake 30 minutes or until lightly browned. Serve warm with the dipping sauce.

To make the dipping sauce, combine all ingredients in a bowl. Keep refrigerated and serve chilled.






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