Crab and Artichoke 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


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

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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.