Crab-Artichoke Tarts
Crab-artichoke tarts offer a savory blend of crab, artichokes, and red bell peppers, topped with Parmesan and chives—perfect for elegant appetizers or entertaining guests.
Ingredients
- 2 tsp. all-purpose flour ⓘ
- 1/8 tsp. dried whole thyme ⓘ
- 1/8 tsp. pepper ⓘ
- 1 (4 oz.) carton thawed frozen egg substitute
- 1/4 cup roasted red bell peppers, chopped ⓘ
- 1 (14 oz.) can artichoke hearts, drained and chopped ⓘ
- 1 (6 oz.) can crabmeat, drained
- vegetable cooking spray ⓘ
- 32 wonton wrappers (3 1/4 x 3 inches)
- 3 Tbsp. grated Parmesan cheese ⓘ
- 2 Tbsp. freeze-dried chives ⓘ
- 1 Tbsp. margarine, melted ⓘ
Instructions
- Combine flour, dried thyme, and pepper in a bowl; stir well.
- Add chopped red bell peppers, artichoke hearts, and crabmeat; stir until combined.
- Coat 32 miniature muffin cups with vegetable cooking spray.
- Gently press a wonton wrapper into each muffin cup, allowing ends to extend above edges.
- Spoon the crabmeat mixture evenly into each wonton wrapper cup; sprinkle with Parmesan cheese and dried chives.
- Brush the edges of the wonton wrappers with melted margarine.
- Bake at 350°F for 20 minutes, or until the crab mixture is set and the edges of the wonton wrappers are lightly browned.
Tips & Substitutions
For a twist, consider adding a splash of hot sauce to the crabmeat mixture for a little heat. If you don't have wonton wrappers, phyllo dough can be a suitable substitute, though it will require different handling. You can also use fresh herbs instead of freeze-dried chives for a more vibrant flavor. This recipe is versatile, similar to Linda'S Tuna Patties, which also showcases seafood beautifully.
Serving Suggestions
These crab-artichoke tarts make an excellent appetizer for gatherings or a fun addition to a seafood-themed dinner. Serve them alongside a fresh green salad or a light soup to balance the richness. They pair beautifully with Chive Cheese 'N Tuna Pie for a delightful seafood spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tarts in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy again. Avoid microwaving, as it can make the wonton wrappers soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crab-Artichoke Tarts contains roughly 53 calories, with 2g protein, 9g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these tarts ahead of time?
Yes, you can prepare the crabmeat mixture and fill the wonton wrappers a few hours in advance. Just cover them and store them in the refrigerator. Bake them just before serving to enjoy their crispiness.
What can I use instead of crabmeat?
If you're looking for a substitute, you can use cooked shrimp or canned tuna as alternatives. Both will provide a different flavor but still complement the artichokes and bell peppers well.
Are there any vegetarian options for this recipe?
To make a vegetarian version, omit the crabmeat and replace it with an extra cup of chopped vegetables or mushrooms. Adding some cooked lentils can also enhance the texture and protein content.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).