Spinach, Crab & Artichoke Mini Tarts

Category: Appetizers

Cuisine: not set

Ready in 30 minutes
by rotts4me

Ingredients

3 tablespoons mayonnaise

3 tablespoons sour cream

dash freshly ground black pepper

1/4 cup frozen chopped spinach thawed and well drained

1/3 cup canned artichoke hearts chopped , well drained

1/3 cup lump crabmeat well drained

1/2 package Pepperidge Farm® Puff Pastry Sheets 17.3-ounce package, thawed

3 tablespoons Japanese bread crumbs (panko)

1 1/2 tablespoon Parmigiano-Reggiano or Parmesan cheese, finely grated

1 1/2 teaspoons extra-virgin olive oil

12 small sprigs fresh parsley


Directions

1 Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a medium bowl. Add the spinach, artichokes and crabmeat and mix lightly. 2 Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. 3 Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry. 4 Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving.

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)