Mini Crabmeat Tarts

CRUST:
2 cups flour
1 teaspoon salt
1 cup margarine
cold water

FILLING:
1/2 cup margarine
2 tablespoons flour
2 tablespoons crushed garlic
2 cups chopped shallots
2 tablespoons dried parsley
1/2 cup water
2 pounds lump crabmeat
salt and red pepper

Preheat oven to 375�F.

Mix flour and salt in a bowl. Cut margarine into flour mixture with a fork. Slowly add cold water to make dough. Place dough on floured board and roll out until thin. Cut into circles and place in tart pan. Bake for about 15 minutes or until golden brown. Do not turn off oven.

In a skillet make a golden brown roux with margarine and flour. Add onions, garlic, parsley, salt and pepper and cook until limp. Add water and simmer five minutes. Add crabmeat and stir. Simmer until crabmeat is heated through.

Spoon into tart shells and place in oven for about ten minutes to brown top. Watch carefully.

Yield: 20 tarts.