Spinach, Crab & Artichoke Mini Tarts


3 tablespoons mayonnaise

3 tablespoons sour cream

Generous dash freshly ground black pepper

1/4 cup frozen chopped spinach, thawed and well drained

1/3 cup well drained chopped canned artichoke hearts

1/3 cup lump crabmeat, well drained

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

3 tablespoons Japanese bread crumbs (panko)

1 1/2 tablespoons finely grated Parmigiano-Reggiano or Parmesan cheese

1 1/2 teaspoons extra-virgin olive oil

12 small sprigs fresh parsley


Tired Of Serving The Same Old Appetizers?&#160; Try These Mini Puff Pastry Tarts With A Savory Crab And Veggie Filling That Will Earn Rave Reviews From Your Guests.&#160;<br />

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