Spinach, Crab & Artichoke Mini Tarts Printable Recipe

Tired of serving the same old appetizers?

Spinach, Crab & Artichoke Mini Tarts

Spinach, Crab & Artichoke Mini Tarts
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Spinach, Crab & Artichoke Mini Tarts
Ingredients
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • Generous dash freshly ground black pepper
  • 1/4 cup frozen chopped spinach thawed and well drained
  • 1/3 cup well drained chopped canned artichoke hearts
  • 1/3 cup lump crabmeat well drained
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets 1 sheet, thawed
  • 3 tablespoons Japanese bread crumbs panko
  • 1 1/2 tablespoons finely grated Parmigiano-Reggiano or Parmesan cheese
  • 1 1/2 teaspoons extra-virgin olive oil
  • 12 small sprigs fresh parsley
Instructions
  1. 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. 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. 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. 4 Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving.

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