Spinach, Crab & Artichoke Mini Tarts

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 Minutes

Servings: 12

Ingredients:

3 tablespoon(s) mayonnaise

3 tablespoon(s) sour cream

generous dash(es) freshly ground black pepper

1/4 cup(s) frozen chopped spinach, thawed and well drained

1/3 cup(s) well drained chopped canned artichoke hearts

1/3 cup(s) lump crabmeat, well drained

1 sheet pepperidge farm puff pastry, thawed

3 tablespoon(s) japanese bread crumbs (panko)

1 1/2 tablespoon(s) finely grated parmigiano-reggiano or parmesan cheese

1 1/2 teaspoon(s) extra-virgin olive oil

12 small sprig(s) 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.

By RecipeOfHealth.com