Crab Artichoke Tarts
Elevate your appetizer game with these decadent Crab Artichoke Tarts, a perfect blend of creamy, cheesy filling and buttery puff pastry. Each bite-sized tart is loaded with tender lump crab meat, zesty artichoke hearts, and a luscious cream cheese mixture seasoned with garlic, lemon, and a hint of spice. The golden, flaky pastry provides the perfect contrast to the rich and savory filling, making these tarts an irresistible choice for entertaining. Simple to prepare in under 40 minutes, these tarts are as stunning as they are delicious—ideal for cocktail parties, holiday gatherings, or an upscale snack. Serve them warm, garnished with fresh scallions, for a sophisticated treat that will wow any crowd.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 8 oz cream cheese
- 0.25 cup mayonnaise
- 1 tbsp fresh lemon juice
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp hot sauce
- 0.33 cup shredded Parmesan cheese
- 1 cup artichoke hearts (drained and chopped)
- 1 cup lump crab meat (cooked and drained)
- 2 tbsp scallions (chopped)
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 large egg (beaten for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Thaw the puff pastry sheets according to the package instructions. Use a rolling pin to gently flatten them, if necessary, and cut each sheet into six equal rectangles (for a total of 12 tarts). Place the rectangles on the prepared baking sheets.
In a medium mixing bowl, combine the cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, and hot sauce. Mix until smooth.
Fold in the Parmesan cheese, chopped artichoke hearts, crab meat, scallions, salt, and black pepper. Mix until evenly combined.
Using a spoon, divide the filling evenly among the puff pastry rectangles, placing about 1 1/2 to 2 tablespoons in the center of each piece. Leave about 1/2 inch of uncovered pastry around the edges.
Brush the edges of the puff pastry with the beaten egg to help them brown during baking.
Bake the tarts in the preheated oven for 18-20 minutes, or until the pastry is golden brown and puffed, and the filling is heated through.
Remove from the oven and let cool for 5 minutes before serving warm. Garnish with additional chopped scallions, if desired.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 13.4 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 834 mg | 64% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
