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