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Spinach, Crab & Artichoke Mini Tarts

Spinach, Crab & Artichoke Mini Tarts

5
(3)

Tired of serving the same old appetizers?  Try these mini puff pastry tarts with a savory crab and veggie filling that will earn rave reviews from your guests. 

serves 12 pieces

Ingredients

cost per recipe: $5.90

The price is determined by the national average.

  • 3

    tablespoons mayonnaise

  • 3

    tablespoons sour cream

  • 1/8

    teaspoon freshly ground black pepper

  • 1/4

    cup frozen 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 cheeseor Parmesan cheese

  • 1 1/2

    teaspoons extra-virgin olive oil

  • 12

    small sprigs fresh parsley

view nutrition info

How to Make It

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. 
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.
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.
Bake for 20 minutes or until the pastries are golden brown.  Top each with 1 sprig parsley before serving.
Step 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. 

Step 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.

Step 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.

Step 4

Bake for 20 minutes or until the pastries are golden brown.  Top each with 1 sprig parsley before serving.

Recipe Tips

  • Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe.  1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(3)
  • shirley d.

    October 2, 2013

    good

    can you freeze these after making??

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  • GrandmaMary

    January 14, 2013

    Great little appetizer

    These are good and look nice too! I used refrigerated flakey biscuits, the kind that have layers that you can peel apart. Cutting the pastry sheets into strips seemed like too much trouble. I used one or two layers for each one. The Panko bread crumbs make a good crunchy topping.

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  • waverunner02

    January 4, 2011

    Spinach, Crab & Artichoke Mini Tarts

    "Discard the remaining pastry" - Are you crazy? I wouldn't waste a bit of this wonderful pastry. Brush it with melted butter, sprinkle it with sugar and cinnamon, cut it into squares or strips and bake.

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