Magnolias Blue Point Crab Tarts

• 1 lb lump blue point crabmeat
• 14 lb salted butter
• 8 ounces Philadelphia Cream Cheese
• 13 white onion, finely diced
• 14 teaspoon garlic, minced
• salt and cayenne pepper, to taste
• 2 lemons, juice of
• 5 ounces french imported honey
• 5 ounces spanish imported paprika
• 2 ounces wine vinegar
• 2 ounces tarragon vinegar
• 2 ounces malt vinegar
• 5 tablespoons celery salt
• 5 tablespoons onion puree
• 2 tablespoons garlic puree
• 10 ounces Lea & Perrins Worcestershire Sauce
• 2 ounces Tabasco sauce
• 4 teaspoons white pepper
• 4 tablespoons yellow mustard
• 4 tablespoons horseradish
• 4 teaspoons sugar
• 4 teaspoons salt
• 100 (1 inch) tart shells (Fresh or frozen)

1. Mix all ingredients together and blend well.
2. Fill the tart shell with the mixture.
3. Bake for 15 minutes at 350 degree F or until hot.

lump blue point crabmeat, butter, cream cheese, white onion, garlic, salt, lemons, honey, paprika, wine vinegar, tarragon vinegar, malt vinegar, celery salt, onion puree, garlic puree, worcestershire sauce, tabasco sauce, white pepper, yellow mustard, horseradish, sugar, salt, tart shells

Taken from www.food.com/recipe/magnolia-s-blue-point-crab-tarts-372116 (may not work)