Crab and Artichoke Tarts
Description
This creamy, savory tart is loaded with crabmeat, artichoke hearts, and red bell peppers for a quick and easy appetizer.
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
•
8 (4 inch) frozen tart shells, thawed
Directions
1
Preheat oven to 325 degrees F (165 degrees C).
2
Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
3
Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
4
Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.