Crab and Artichoke Tarts

Crab and Artichoke Tarts

1 Review 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Zannie
Recipe by  Zannie

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

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Ingredients

Adjust Servings

Original recipe yields 8 tarts

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.

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Review (1)

Rate This Recipe
Valerie's Kitchen
3

Valerie's Kitchen

I loved the list of ingredients but was not happy with the result. I used frozen mini phyllo pastry shells because I searched high and low for the frozen tart shells to no avail. I think ready made pie crust cut into small circles and placed in a mini muffin tin would work as well. The filling was bland. I think it needs more seasoning or some fresh garlic to liven it up. Not great.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 350 cal
  • 18%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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