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Spinach, Crab & Artichoke Mini Tarts

These are wonderful appetizers. I serve these with our "Wine Down". You can make these ahead and freeze them before you bake them. Just pull them out of the freezer and bake them for the same amount of time that is in the recipe.
Recipe chef is Pepperidge Farm Puff Pastry in
Recipe courtesy of Andon-Reid Inn Bed & Breakfast
Prep Time : 20 minutes
Cook Time : 20 minutes
Yield : 1 dozen
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Ingredients
Ingredients
  • 3 tbs. mayonnaise
  • 3 tbs. sour cream
  • Generous dash freshly ground black pepper
  • 1/4 cup frozen chopped spinach, thawed and well drained
  • 1/3 cup well drained chopped canned artichoke heart
  • 1/3 cup lump crabmeat, well drained
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 3 tbs. Japanese bread crumbs (panko)
  • 1 1/2 tbs. finely grated Parmigiano-Reggiano or Parmesan cheese
  • 1 1/2 tsp. extra-virgin olive oil
  • 12 small sprigs fresh parsley

Preparation
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.

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 tbs. crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 tsp. 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.