Crab and Artichoke Tarts recipe
All Recipes Appetizers and Snacks PastriesIngredients
- 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 caloriescarbohydrate: 36.6 gcholesterol: 41.7 mgfat: 16.3 gfiber: 1.3 gprotein: 13.7 gsaturatedFat: 4.8 gservingSize: -sodium: 449.7 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Crab and Artichoke Tarts
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.