Spinach Crab Artichoke Mini Tarts Recipe 46

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH, CRAB & ARTICHOKE MINI TARTS RECIPE - (4.6/5)



Spinach, Crab & Artichoke Mini Tarts Recipe - (4.6/5) image

Provided by Margannl

Number Of Ingredients 14

Ingredients
3 tbsp. mayonnaise
3 tbsp. 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 tbsp. Japanese bread crumbs (panko)
1 1/2 tbsp. finely grated Parmigiano-Reggiano or Parmesan cheese
1 1/2 tsp. extra-virgin olive oil
12 small sprigs fresh parsley package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 3 tbsp. Japanese bread crumbs (panko) 1 1/2 tbsp. finely grated Parmigiano
Reggiano or Parmesan cheese 1 1/2 tsp. extra
virgin olive oil 12 small sprigs fresh parsley

Steps:

  • Directions 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. 2.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. 3.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. 4.Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving. 5.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. 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. 2.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. 3.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. 4.Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving. 5.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.

CRAB AND ARTICHOKE TARTS



Crab and Artichoke Tarts image

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

Provided by Zannie

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 449.7 mg, Sugar 7.9 g

CHEESY ARTICHOKE MINI TARTS



Cheesy Artichoke Mini Tarts image

Good-for-you things come in tasty little packages when you follow the recipe Barbara Nowakowski sent from North Tonawanda, New York. Wonton wrappers form the crisp cups that hold the cheddary artichoke filling in these cute appetizers.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 dozen.

Number Of Ingredients 8

36 wonton wrappers
1 package (8 ounces) reduced-fat cream cheese
1 cup shredded reduced-fat cheddar cheese
1 tablespoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup chopped sweet red pepper
Fresh dill or tarragon sprigs, optional

Steps:

  • Gently press wonton wrappers into miniature muffins cups coated with cooking spray, allowing edges to extend above cups. Spritz edges with cooking spray. , In a large bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended. Stir in artichokes and red pepper. Spoon into wonton cups., Bake at 350° for 18-20 minutes or until cheese mixture is set and wontons are lightly browned. Garnish with dill or tarragon if desired.

Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 483mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

SPINACH, CRAB AND FETA TARTS



Spinach, Crab and Feta Tarts image

Make and share this Spinach, Crab and Feta Tarts recipe from Food.com.

Provided by evelynathens

Categories     Crab

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 24

2 tablespoons butter, plus
3 tablespoons butter, melted (for the filo)
1 small onion, finely chopped
1 tablespoon olive oil
1 lb fresh spinach, tough stems removed
2 cloves garlic, minced
1/2 lb lump crabmeat, picked over
4 ounces feta cheese, crumbled
1 large egg
1 large egg white
1 tablespoon heavy cream
1/8 teaspoon paprika
1 pinch cayenne pepper
6 sheets phyllo pastry
2 large tomatoes, finely chopped
1/2 teaspoon red wine vinegar
1/2 teaspoon tomato paste
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1/3 cup mayonnaise
1/4 cup flying fish roe (available at Asian markets) (optional)
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup balsamic vinegar, about

Steps:

  • Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
  • Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
  • In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
  • Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
  • Stir in the garlic and ¼ tsp salt.
  • Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
  • Transfer the spinach to a large bowl, reserve ¼ cup of the liquid.
  • Add the reserved spinach liquid to the sautéed onions.
  • Bring to a boil over high heat and boil for 2 minutes.
  • Add the mixture to the spinach along with the crabmeat and feta.
  • In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and ¼ tsp of salt.
  • Stir the mixture into the spinach.
  • Preheat the oven to 350F.
  • Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
  • Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
  • Brush the filo with some of the melted butter.
  • Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
  • Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
  • Repeat the process with the remaining sheets of filo and melted butter.
  • Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
  • Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
  • Season with salt and pepper and puree until smooth.
  • Strain into a medium bowl.
  • Rinse and dry the blender.
  • Add the basil and olive oil and puree until smooth.
  • Scrape the basil oil into a small bowl and season with salt.
  • In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
  • Spoon the crab filling into the filo-lined cups.
  • Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
  • Let cool slightly in muffin tin.
  • Transfer the crab tarts to individual plates.
  • Top each tart with a heaping tsp of the mayonnaise.
  • Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.

Nutrition Facts : Calories 537.6, Fat 42.4, SaturatedFat 13.8, Cholesterol 109.8, Sodium 732.9, Carbohydrate 23.4, Fiber 3.3, Sugar 5.9, Protein 18

BAKED SPINACH, CRAB AND ARTICHOKE DIP



Baked Spinach, Crab and Artichoke Dip image

I found this recipe in one of those little recipe books sold near the checkstand in the grocery store. I always look at them to see whether they have any good recipes. We love this one and it is When I can, I use real crab meat but the imitation seems to do ok in it and its cheaper too.

Provided by OceanLuvinGranny

Categories     Crab

Time 25m

Yield 1 Dip, 8-10 serving(s)

Number Of Ingredients 7

1 1/3 cups deli spinach dip
14 ounces artichoke hearts, drained and chopped
8 ounces imitation crabmeat, chunks
1/3 cup grated parmesan cheese
1/8 teaspoon ground cayenne pepper
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded swiss cheese

Steps:

  • Preheat oven to 375.
  • Mix all ingredients except cheeses in med. bowl until well blended.
  • Spread mixture in ungreased pie plate (9x1 1/4 inches) or shallow 1 quart casserole.
  • Sprinkle with the two cheeses.
  • Bake uncovered 15-20 minutes or until hot and bubbly.
  • Serve with Ritz crackers or any cracker you like. Can also be served with tortilla chips.

Nutrition Facts : Calories 98.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 16.1, Sodium 359.9, Carbohydrate 10.6, Fiber 4.4, Sugar 2.4, Protein 7

More about "spinach crab artichoke mini tarts recipe 46"

SPINACH, CRAB & ARTICHOKE MINI TARTS - PUFF PASTRY
spinach-crab-artichoke-mini-tarts-puff-pastry image
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. …
From puffpastry.com
Servings 12
Total Time 1 hr 30 mins
Estimated Reading Time 1 min


SPINACH, CRAB & ARTICHOKE MINI TARTS - PEPPERIDGE FARM
spinach-crab-artichoke-mini-tarts-pepperidge-farm image
2016-12-14 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 …
From pepperidgefarm.com
Servings 12
Estimated Reading Time 50 secs


10 BEST CRAB TARTS APPETIZER RECIPES - YUMMLY
10-best-crab-tarts-appetizer-recipes-yummly image
2022-07-02 egg yolk, dijon, worcestershire sauce, egg, pimentos, artichoke hearts and 5 more Easy Crab Dip Appetizer Kitchen Gidget crackers, crab meat, worcestershire sauce, cream cheese, paprika and 2 more
From yummly.com


SPINACH, CRAB & ARTICHOKE MINI TARTS – [STAGE] PUFF PASTRY
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.
From stage.puffpastry.com
Servings 12
Total Time 1 hr 30 mins


SPINACH, CRAB & ARTICHOKE MINI TARTS - BIGOVEN.COM
3 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. Stir the bread crumbs, cheese and oil in a small bowl.
From bigoven.com
Reviews 1
Servings 12
Cuisine Not Set
Category Appetizers


HOT CRAB, SPINACH AND ARTICHOKE DIP - FRESHMADEONLINE.COM
In medium saucepot, cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly with whisk. Stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt and black pepper, and cook 4 to 5 minutes or until mixture simmers; fold in crabmeat. 2.
From freshmadeonline.com


CRAB SPINACH ARTICHOKE RECIPES : OPTIMAL RESOLUTION LIST
Crab, Spinach and Artichoke Dip | Kowalski's Markets best www.kowalskis.com. ½ cup mayonnaise , ½ cup sour cream , ¼ cup finely chopped onion , ½ tsp. minced garlic , 8 oz. shredded Marble Jack cheese , 6 oz. julienne-cut sun-dried tomatoes in olive oil and drained, blotted dry , 6 ½ oz. marinated quartered artichoke hearts, drained , 1 cup roughly chopped …
From recipeschoice.com


SPINACH AND ARTICHOKE TARTS RECIPE - RECIPETIPS.COM
Place in two 9-inch tart pans with removable bottoms; mold crusts to fit sides of pans. Pierce crusts with fork. Bake 8 to 10 minutes or until lightly browned. Reduce oven temperature to 400°F. 2. Meanwhile, mix cream cheese, Italian seasoning, onion powder and red pepper in large bowl until well blended. Add artichokes, spinach and grated ...
From recipetips.com


SPINACH, CRAB & ARTICHOKE MINI TARTS - MASTERCOOK
3 tablespoons mayonnaise; 3 tablespoons sour cream; 1/8 teaspoon freshly ground black pepper; 1/4 cup frozen spinach, thawed and well drained; 1/3 cup well drained chopped canned artichoke hearts
From mastercook.com


SPINACH ARTICHOKE TARTLETS (OR DIP!) - GRATIVIBE
2020-12-18 In an oven preheated to 350 degrees F, bake tartlets for 10 minutes, dip for 15-20 minutes, or until heated through. Serve dip with tortilla chips, crackers, pretzels, pita chips, or crostini. Low carb options include celery sticks, carrot chips (slice carrots about ⅛" thick on a diagonal), cauliflower, broccoli, thickly sliced red bell pepper.
From grativibe.com


CRAB ARTICHOKE TARTS RECIPES - EASY RECIPES
Crab and Artichoke Tarts Recipe Combine first seven ingredients in a bowl, stirring well. Coat mini muffin tins (32 cups total) with nonstick cooking spray and gently press 1 wonton wrapper into each muffin cup, allowing ends of wrapper to extend above edge of cup.
From recipegoulash.cc


SPINACH, CRAB & ARTICHOKE MINI TARTS - [DEV] PEPPERIDGE FARM
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.
From dev.pepperidgefarm.com


MINI SPINACH ARTICHOKE TARTS - FLAVOUR AND SAVOUR
2018-12-13 Turn off heat and set aside until ready to add to tart mixture. In a 2 quart saucepan, melt butter over medium hear. Cook onion in butter until softened. Add mascarpone or cream cheese and stir until melted and combined. Add salt and pepper. Remove from heat, stir in finely chopped artichoke hearts and wilted spinach.
From flavourandsavour.com


SPINACH, CRAB & ARTICHOKE MINI TARTS – [DEV] PUFF PASTRY
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.
From dev.puffpastry.com


CRAB AND ARTICHOKE TARTS RECIPE | ALLRECIPES
2022-06-29 This creamy, savory tart is loaded with crabmeat, artichoke hearts, and red bell peppers for a quick and easy appetizer. Home; Recipes; Appetizers and Snacks; Pastries; Crab and Artichoke Tarts; Crab and Artichoke Tarts. Rating: 4.5 stars. 7 Ratings. 5 star values: 4 ; 4 star values: 1 ; 3 star values: 2 ; 2 star values: 0 ; 1 star values: 0 ; Read Reviews ; Add …
From avize.aussievitamin.com


SPINACH ARTICHOKE PUFF PASTRY TART - RENAISSANCE MOM
2021-09-29 Instructions. Take the puff pastry out of the freezer. Set on the kitchen counter to soften a bit. Preheat the oven to 375F. Rinse the spinach well to remove any trace of soil. Drain. Blanch the spinach in a pot of boiling water for five minutes. Drain. Dump in a …
From renaissance.mom


MINI SPINACH ARTICHOKE TARTS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CRAB & SPINACH TARTS - GRUB GALORE
Melt the butter in a pan and wilt the spinach until it cooks down. Once this has cooled add in the crabmeat. 4. In a bowl mix the eggs, egg yolks, sweet chilli sauce, milk and cream together. Spoon the crab and spinach mix into the cases and top with the liquid mix to fill. Top with grated parmesan and bake in the oven for 20-25 mins until ...
From grubgalore.com


SPINACH AND ARTICHOKE TART: A TWIST ON A CLASSIC APPETIZER.
2018-01-02 Brush the Egg + Water with your egg wash. Sprinkle on your Parmesan all over the dough, to the edges. Add on your Spinach. Slice and add your artichoke hearts. Sprinkle on your Feta. Season everything with Salt and Pepper. Pop into the oven for 30 minutes, periodically checking on the doneness of the puff pastry (try not to open the oven too ...
From hangrywoman.com


SPINACH, CRAB & ARTICHOKE MINI TARTS | RECIPE | MINI TART RECIPES ...
Try these mini puff pastry tarts with a savory crab and veggie filling that will earn rave reviews from your guests. Mar 27, 2017 - 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. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


CRAB-ARTICHOKE TARTS RECIPE | MYRECIPES
Step 1. Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crabmeat; stir well. Advertisement. Step 2. Coat 32 miniature muffin cups with cooking spray. gently press 1 wontgon wrapper ilnto each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper ...
From myrecipes.com


EASY SPINACH-ARTICHOKE MINI TARTS - CRYSTAL CREAMERY
Small and easy to pack, these spinach artichoke tarts are ideal for lunches, picnics, hikes, and other moments when you’re craving a delicious and creamy bite to eat. With green chiles to add just a touch of spice, these mini tarts are delicious and easy to enjoy anytime and anywhere. 30 min. Prep Time. 15 min. Cook Time.
From crystalcreamery.com


CRAB AND ARTICHOKE TARTS - YUM TASTE
2015-02-13 Original recipe makes 8 tarts. Ingredients. 10 ounces lump crabmeat 6 ounces canned artichoke hearts, drained and chopped 1 red bell pepper, finely chopped 1/4 cup cream cheese, softened 1/4 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
From yumtaste.com


SPINACH ARTICHOKE TART | TURN YOUR FAVORITE DIP INTO AN ENTREE!
2015-03-18 Instructions. Preheat oven to 400°F. Press the pie dough into the 12” tart pan. Using a fork, prick the dough in regular 2" intervals. (This will prevent dough from puffing up too much while baking.) Bake for 15 minutes, or until light golden brown. Remove the …
From spicedblog.com


SPINACH, CRAB & ARTICHOKE MINI TARTS | RECIPE | PEPPERIDGE FARM …
Try these mini puff pastry tarts with a savory crab and veggie filling that will earn rave reviews from your guests. Oct 27, 2016 - 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. Pinterest . Today. Explore. When the auto-complete results are available, use the up and …
From pinterest.co.uk


CRAB AND SPINACH ARTICHOKE DIP - BROWN SUGAR FOOD BLOG
2015-09-16 Squeeze the excess moisture from the spinach and add to the cream cheese mixture. Mix with the cream cheese and add the mayo, cream, Gruyere Cheese, and ¼ cup of Parmesan Cheese, salt and pepper, red pepper flakes, and mix until well blended. Fold in the lump crab meat and artichoke hearts. Pour the crab meat mixture into a 32 ounce baking ...
From bsugarmama.com


SPINACH, CRAB & ARTICHOKE MINI TARTS | RECIPE | PEPPERIDGE FARM …
Mar 25, 2017 - 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.
From pinterest.com


KETO SPINACH ARTICHOKE TARTLETS - CLEAN KETO LIFESTYLE
2019-05-16 Heat your oven to 350°F. Microwave the cheese and butter in a bowl for 90 seconds. Stir and mix in the egg, coconut flour, baking powder, salt, garlic powder, and onion powder. Knead the dough with your hands to get all the ingredients fully incorporated.
From cleanketolifestyle.com


SPINACH AND ARTICHOKE TARTS | MCCORMICK
Place in two 9-inch tart pans with removable bottoms; mold crusts to fit sides of pans. Pierce crusts with fork. Bake 8 to 10 minutes or until lightly browned. Reduce oven temperature to 400°F. 2 Meanwhile, mix cream cheese, Italian seasoning, onion powder and red pepper in large bowl until well blended. Add artichokes, spinach and grated ...
From mccormick.com


CRAB AND SPINACH QUICHE RECIPE - FOOD NEWS
Roll the pie dough into a large circle and line the bottom and sides of a deep dish tart or pie pan. Pour in the filling so it reaches the top of the crust. Ingredients: 1 9″ pie shell, par-baked and pricked with a fork. 1/2 lb. small shrimp, peeled and deveined, tails removed. 4 oz. jumbo lump crabmeat, picked of shells. 2 oz. shredded cheddar. 2 oz. shredded mozzarella. 3/4 cup …
From foodnewsnews.com


MINI SPINACH ARTICHOKE GOUDA TARTS - ROTH CHEESE
Method. Preheat oven to 375 degrees F. Cut pie crust into about 2 ¾-inch rounds. Gently press into a mini muffin tin. Bake for 10 minutes. If the crusts puff up, use a spoon or tart shaper to press them back into shape. Mix sour cream, green onions, red pepper, and artichoke bruschetta topping in a medium bowl.
From rothcheese.com


Related Search