Crab and Artichoke Tarts

Name: Crab and Artichoke Tarts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 170 grams canned artichoke hearts, drained and chopped; 59 milliliters cream cheese, softened; 3 Tbsps all-purpose flour; 1 pinch garlic powder, or to taste; 3 green onions, finely chopped; 8 servings ground black pepper to taste; 283 grams lump crabmeat; 59 milliliters grated Parmesan cheese; 1 red bell pepper, finely chopped; 4 inches frozen tart shells, thawed

Crab and Artichoke Tarts is a pescatarian recipe with 8 servings. One portion of this dish contains approximately 9g of protein, 6g of fat, and a total of 112 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up tart shells, cream cheese, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.

Ingredients you will need

Artichoke Hearts

Parmesan

Red Pepper

Garlic Powder

Black Pepper

Cream Cheese

Green Onions

Crabmeat

All Purpose Flour

Equipment you will use

Bowl

Spoon crabmeat mixture evenly into tart shells.

Ingredients you will need

Tart Shells

Crabmeat

Place filled shells on a baking sheet.

Ingredients you will need

Pasta Shells

Equipment you will use

Baking Sheet

Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Equipment you will use

Oven

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

170grams

canned artichoke hearts, drained and chopped 59milliliters

cream cheese, softened 3Tbsps

all-purpose flour 1pinch

garlic powder, or to taste 3

green onions, finely chopped 8servings

ground black pepper to taste 283grams

lump crabmeat 59milliliters

grated Parmesan cheese 1

red bell pepper, finely chopped 4inches

frozen tart shells, thawed

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.