Recipes Appetizers and Snacks Pastries Crab and Artichoke Tarts 4.3 (7) 6 Reviews 3 Photos This is a quickly prepared, savory appetizer or hors d'oeuvre. Recipe by Zannie Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hrs Servings: 8 Yield: 8 tarts Jump to Nutrition Facts Ingredients 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 Directions 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. I Made It Print Nutrition Facts (per serving) 350 Calories 16g Fat 37g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 350 % Daily Value * Total Fat 16g 21% Saturated Fat 5g 24% Cholesterol 42mg 14% Sodium 450mg 20% Total Carbohydrate 37g 13% Dietary Fiber 1g 5% Total Sugars 8g Protein 14g Vitamin C 24mg 119% Calcium 76mg 6% Iron 2mg 11% Potassium 233mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved