Ingredients and Weight:
- Lump crab meat, 1 pound (450g)
- Canned artichoke hearts, 1 can (14 ounces/400g), drained and chopped
- Cream cheese, 8 ounces (225g), softened
- Mayonnaise, 1/2 cup (120ml)
- Lemon juice, 1 tablespoon (15ml)
- Dijon mustard, 1 teaspoon (5ml)
- Salt and black pepper to taste
- Phyllo dough sheets, 1 package (16 ounces/450g)
- Melted unsalted butter, 1/4 cup (60ml)
Preparation Time:
30 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine crab meat, artichoke hearts, cream cheese, mayonnaise, lemon juice, mustard, salt, and pepper. Mix well to combine.
- On a lightly floured surface, unfold phyllo dough and brush each sheet with melted butter.
- Line a 9-inch (23cm) tart pan with 6-8 sheets of phyllo dough, allowing the excess to hang over the edges.
- Spread the crab and artichoke mixture evenly over the phyllo sheets.
- Fold the excess phyllo dough over the filling and brush with melted butter.
- Bake for 25-30 minutes, or until золотисто-коричневый and the filling is bubbly.
- Let cool for a few minutes before serving.
Nutritional Information:
Per serving (1 tart):
- Calories: 350
- Fat: 20g
- Saturated fat: 10g
- Cholesterol: 75mg
- Sodium: 800mg
- Carbohydrates: 25g
- Protein: 20g
Dish Characteristics:
- Savory and flaky pastry crust
- Rich and creamy crab and artichoke filling
- Pairs well with a fresh green salad or light soup
User Comments:
- "These tarts were a hit at our party! They were so easy to make and everyone loved them." - Sarah
- "The combination of crab and artichoke is perfect. The flaky crust is the perfect complement." - John
- "I love that these tarts are individual servings. They're so easy to share and serve." - Mary
Special Precautions and Tips:
- Be sure to use fresh crab meat for the best flavor. If using frozen crab meat, thaw it completely before using.
- If you don't have a tart pan, you can use a 9-inch (23cm) pie plate. Just trim the excess phyllo dough around the edges.
- Serve the tarts warm or at room temperature.
