SPINACH, CRAB & ARTICHOKE MINI TARTS RECIPE - (4.6/5)
Provided by Margannl
Number Of Ingredients 14
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
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
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
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
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
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
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
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
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
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