New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Crab and Artichoke Tarts

Crab and Artichoke Tarts

 made it  |  2 reviews   |   photos
Zannie

Recipe by:

"This is a quickly prepared, savory appetizer or hors d'oeuvre."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 350 cals
Original recipe yields 8 servings (8 tarts)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)




  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print

  • Prep

  • Cook

  • Ready In

  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.
You might also like
Southwest Crab Phyllo Bites

An easy appetizer for creamy crab with jalapeno inside crispy phyllo pockets.
Hot Spinach and Artichoke Dip

Cheesey, creamy and a family favorite around the holidays!
Artichoke Chicken

Baked chicken with a cheesy, creamy sauce and artichoke hearts.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 350 calories; 16.3 g fat; 36.6 g carbohydrates; 13.7 g protein; 42 mg cholesterol; 450 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 2
profile image
Rate and review
Most helpful
Most positive
Least positive
Newest

I loved the list of ingredients but was not happy with the result. I used frozen mini phyllo pastry shells because I searched high and low for the frozen tart shells to no avail. I think ready m...

Read more

I made my own Gluten-free tart shells. Used spinach and artichoke with the other ingredients. Amazing! They were a Mother's Day success!!!

Read more
More Reviews