Best 4 Spinach Crab Artichoke Mini Tarts Recipes

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Indulge in a delightful culinary journey with our exquisite Spinach Crab Artichoke Mini Tarts. These bite-sized delights are a symphony of flavors, textures, and vibrant colors. The flaky, buttery crust encases a luscious filling of tender spinach, succulent crab meat, and savory artichoke hearts, all enveloped in a creamy, flavorful sauce. Each mini tart is a masterpiece, perfect for any occasion, from casual gatherings to elegant parties. With our easy-to-follow recipe, you can effortlessly recreate this delectable dish in your own kitchen.

In addition to the classic Spinach Crab Artichoke Mini Tarts, we also present a collection of equally enticing recipes. For those who prefer a vegetarian option, our Spinach and Artichoke Mini Tarts offer a delightful combination of flavors without the seafood. Craving something a bit spicy? Our Jalapeño Popper Mini Tarts deliver a delightful kick with their creamy jalapeño filling. And for a truly unique treat, our Mini Lobster Rolls combine the luxurious taste of lobster with a buttery, flaky crust.

Here are our top 4 tried and tested recipes!

SPINACH, CRAB & ARTICHOKE MINI TARTS RECIPE - (4.6/5)



Spinach, Crab & Artichoke Mini Tarts Recipe - (4.6/5) image

Provided by Margannl

Number Of Ingredients 14

Ingredients
3 tbsp. mayonnaise
3 tbsp. sour cream
Generous dash freshly ground black pepper
1/4 cup frozen chopped spinach, thawed and well drained
1/3 cup well drained chopped canned artichoke heart
1/3 cup lump crabmeat, well drained
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tbsp. Japanese bread crumbs (panko)
1 1/2 tbsp. finely grated Parmigiano-Reggiano or Parmesan cheese
1 1/2 tsp. extra-virgin olive oil
12 small sprigs fresh parsley package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 3 tbsp. Japanese bread crumbs (panko) 1 1/2 tbsp. finely grated Parmigiano
Reggiano or Parmesan cheese 1 1/2 tsp. extra
virgin olive oil 12 small sprigs fresh parsley

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



Crab and Artichoke Tarts image

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

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

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

MINI CRAB TARTS



Mini Crab Tarts image

Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 30 appetizers.

Number Of Ingredients 10

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 large egg
1/4 cup 2% milk
1/4 cup mayonnaise
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons shredded Monterey Jack cheese
1 tablespoon chopped green onion
Thinly sliced green onions, optional

Steps:

  • Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.

Nutrition Facts :

SPINACH, CRAB AND FETA TARTS



Spinach, Crab and Feta Tarts image

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

2 tablespoons butter, plus
3 tablespoons butter, melted (for the filo)
1 small onion, finely chopped
1 tablespoon olive oil
1 lb fresh spinach, tough stems removed
2 cloves garlic, minced
1/2 lb lump crabmeat, picked over
4 ounces feta cheese, crumbled
1 large egg
1 large egg white
1 tablespoon heavy cream
1/8 teaspoon paprika
1 pinch cayenne pepper
6 sheets phyllo pastry
2 large tomatoes, finely chopped
1/2 teaspoon red wine vinegar
1/2 teaspoon tomato paste
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1/3 cup mayonnaise
1/4 cup flying fish roe (available at Asian markets) (optional)
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup balsamic vinegar, about

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

Tips:

  • For the best results, use fresh spinach. If using frozen spinach, be sure to thaw and squeeze out all the excess water before using.
  • For a richer flavor, use a combination of cream cheese and sour cream in the filling.
  • To make the tarts ahead of time, bake them according to the recipe and then let them cool completely. Store the tarts in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the tarts in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until warmed through.
  • To make the tarts vegetarian, omit the crab meat and add an extra cup of artichoke hearts.

Conclusion:

These spinach crab artichoke mini tarts are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be made ahead of time, making them a great option for busy hosts. So next time you are looking for a special appetizer, give these tarts a try. You won't be disappointed!

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