Cathy's Summer Tarts



  • 2 cans of large biscuits
  • 3 heaping tablespoons of mayo
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup diced tomatoes
  • 1/2 cup diced fresh zucchini
  • 1-8 oz. containers or can fresh lump crabmeat
  • 1/2 teaspoon dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • dried parsley
  • egg wash


In a large bowl, combine all ingredients except egg wash and parsley. Stir until thoroughly mixed. Flatten out biscuits one at a time. Spoon crab filling into the middle of each biscuit. Fold and seal the edges. Using the tip of a fork, press edges down all the way around. Brush with egg wash and sprinkle tops with parsley. Bake at 325 degrees for 20 minutes or until they are golden brown. Serve with honey mustard dressing.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.