Crab and Artichoke Tarts

This is a quickly prepared, savory appetizer or hors d’oeuvre.

Original recipe makes 8 tarts


10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
1/4 cup cream cheese, softened
1/4 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

  • PREP

    15 mins

  • COOK

    45 mins


    1 hr


  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.


Calories: 350 kcal
Carbohydrates: 36.6 g
Cholesterol: 42 mg
Fat: 16.3 g
Fiber: 1.3 g
Protein: 13.7 g
Sodium: 450 mg