Spinach, Crab & Artichoke Mini Tarts

Ingredients

3 Tbsp mayonnaise
3 Tbsp sour cream
Generous dash(es) freshly ground black pepper
1/4 cup frozen chopped spinach, thawed and well drained
1/3 cup well-drained chopped canned artichoke hearts
1/3 cup lump crabmeat, well drained
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 Sable & Rosenfeld Party Cups
12 small sprig(s) fresh parsley

Preparation

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. Spoon 1-1/2 Tbsp crab mixture into each party cup.

Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 tsp bread crumb mixture over each filled cup.

Bake for 15 minutes or until the filling is hot and bubbly. Top each with 1 sprig parsley before serving.

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Spinach, Crab & Artichoke Mini Tarts

3 Tbsp mayonnaise
3 Tbsp sour cream
Generous dash(es) freshly ground black pepper
1/4 cup frozen chopped spinach, thawed and well drained
1/3 cup well-drained chopped canned artichoke hearts
1/3 cup lump crabmeat, well drained
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 Sable & Rosenfeld Party Cups
12 small sprig(s) fresh parsley

Preparation

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. Spoon 1-1/2 Tbsp crab mixture into each party cup.

Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 tsp bread crumb mixture over each filled cup.

Bake for 15 minutes or until the filling is hot and bubbly. Top each with 1 sprig parsley before serving.

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