Spinach, Crab & Artichoke Mini Tarts

By CandyH

Ingredients

• 3 tbsp. mayonnaise
• 3 tbsp. 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 heart
• 1/3 cup lump crabmeat, well drained
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 3 tbsp. Japanese bread crumbs (panko)
• 1 1/2 tbsp. finely grated Parmigiano-Reggiano or Parmesan cheese
• 1 1/2 tsp. extra-virgin olive oil
• 12 small sprigs fresh parsley

Details

Adapted from puffpastry.com

Preparation

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.

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.

5.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.