Crab and Artichoke Tarts

Ingredients

• 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

Directions

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

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.