Crab and Artichoke Tarts recipe

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Ingredients

10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
¼ cup cream cheese, softened
¼ cup grated Parmesan cheese
3 green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

Nutrition Info

350.2 calories
carbohydrate: 36.6 g
cholesterol: 41.7 mg
fat: 16.3 g
fiber: 1.3 g
protein: 13.7 g
saturatedFat: 4.8 g
servingSize: -
sodium: 449.7 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.

  3. Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.

  4. Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Recipe Yield

8 tarts

Recipe Note

This is a quickly prepared, savory appetizer or hors d'oeuvre.

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