Recipe Crab and Artichoke Tarts - All Recipes for Cooking

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Ingredients

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 calories carbohydrate: 36.6 g cholesterol: 41.7 mg fat: 16.3 g fiber: 1.3 g protein: 13.7 g saturatedFat: 4.8 g servingSize: - sodium: 449.7 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 tarts

Recipe Note

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

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