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Source: Campbell's Recipes
Tagged With: 12 pieces
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. 
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Serves: 12 pieces
Prep Time: 30 minutes
Cook Time: 20 minutes
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3 tablespoons mayonnaise
3 tablespoons 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 tablespoons Japanese bread crumbs (panko)
1 1/2 tablespoons finely grated Parmigiano-Reggiano or Parmesan cheese
1 1/2 teaspoons extra-virgin olive oil
12 small sprigs fresh parsley




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.

Easy Substitution: You can substitute cooked fresh spinach for the frozen spinach in this recipe.  1 cup tightly packed fresh spinach leaves, cooked and well drained, equals the 1/4 cup needed in this recipe.


Notes:
Nutritional Values per Serving using Pepperidge Farm Puff Pastry: Calories 136, Total Fat 10g, Saturated Fat 4g, Cholesterol 7mg, Sodium 215mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 3g, Vitamin A 13%DV, Vitamin C 5%DV, Calcium 2%DV, Iron 4%DV

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