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.
cost per recipe: $5.90
The price is determined by the national average.
tablespoons sour cream
teaspoon freshly ground black pepper
cup frozen spinach, thawed and well drained
cup well drained chopped canned artichoke hearts
cup lump crabmeat, well drained
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
tablespoons Japanese bread crumbs(panko)
tablespoons finely grated parmigiano-reggiano cheeseor Parmesan cheese
teaspoons extra-virgin olive oil
small sprigs fresh parsley
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.