CAMPBELL'S KITCHEN: SPINACH, CRAB & ARTICHOKE MINI TARTS
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.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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.
- 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.
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