Spinach, Crab and Artichoke Mini Tarts
Makes 12 servings
3 tablespoons mayonnaise
3 tablespoons sour cream
1/8 teaspoon freshly ground black pepper
1⁄4 cup thawed and well-drained frozen spinach
1/3 cup well-drained, chopped canned artichoke hearts
1/3 cup well-drained lump crabmeat
1⁄2 of a 17.3-ounce package of store-bought puff pastry sheets (1 sheet), thawed
3 tablespoons panko breadcrumbs
1 1⁄2 tablespoons finely grated Parmesan cheese
1 1⁄2 teaspoons extra-virgin olive oil
Preheat oven to 375 degrees.
Stir mayonnaise, sour cream and black pepper in a medium bowl. Add spinach, artichokes and crabmeat and mix lightly.
Unfold the pastry sheet on a lightly floured surface. Cut pastry sheet into 3 (2 1⁄2-inch-wide) strips. Discard remaining pastry. Cut each pastry strip into 4 (2 1⁄2-inch) squares, making 12 in all. Press the pastry squares into 12 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 breadcrumb mixture over each filled pastry.
Bake in preheated oven 20 minutes or until pastries are golden brown. Let cool 5 minutes before serving.