“From the back of a Triscuit box. Yumm!”
READY IN:
55mins
YIELD:
12 Tartlets
UNITS:
US

Ingredients Nutrition

  • 2 eggs
  • 34 cup warm water
  • 24 shredded wheat crackers (I use Triscuit Dill, Sea Salt & Olive Oil crackers)
  • 1 12 cups seafood salad
  • 24 fresh dill sprigs

Directions

  1. Heat oven to 350 degrees.
  2. Whisk eggs and water in shallow dish until blended.
  3. Add 6 crackers; press to evenly cover. Let stand 2-3 minutes or until softened.
  4. Press 1 soaked cracker into each of 6 mini muffin pan cups sprayed with cooking spray.
  5. Repeat to make a total of 24 crusts.
  6. Bake 25 minutes. Cool.
  7. Fill cracker cups with chilled seafood salad , or other favorite salad.

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