Tartlets with Crab Stick Salad
These easy tartlets are filled with a simple crab stick salad made with cucumber, sweet corn, rice, fresh herbs and mayonnaise. They work especially well as a party or buffet appetizer.
Updated : 26 October, 2026
Easy
About 45 min.
Ingredients
10
Ready-made tartlets
Filling
200 grams
Crab sticks
200 grams
Cucumber
100 grams
Canned corn
80 grams
Rice
2 tablespoon
Mayonnaise
5 grams
Dill
5 grams
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use store-bought or homemade mayonnaise and ready-made or homemade shortcrust tartlet shells. The vegetables can be adjusted or supplemented to taste.
Step 2
Remove the wrappers from the crab sticks and cut them into small cubes.
Step 3
Drain the canned corn thoroughly and pat the kernels dry.
Step 4
Wash and dry the cucumber, then cut it into small cubes. There is no need to peel it if the skin is thin, undamaged and not bitter.
Step 5
Cook the rice in plenty of boiling salted water until tender. Drain well; the grains should remain separate rather than sticky.
Step 6
Wash and dry the dill and parsley, then finely chop them. You can replace or supplement them with cilantro, green onions or other fresh herbs.
Step 7
In a bowl, combine the crab sticks, corn, cucumber, cooked rice and fresh herbs.
Step 8
Add the mayonnaise and mix thoroughly. Season with salt and ground black pepper if desired. Refrigerate the filling for 20 minutes.
Step 9
Fill the tartlet shells with the chilled crab stick salad.
Step 10
Garnish the tartlets with fresh herbs and serve.
Author note
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