Crab-Artichoke Tarts

READY IN: 40mins
Top Review by Mustang Sally 54269

I like all the ingredients used and was anxious to make them to bring to a friend gathering. For myself I found something to be missing in flavour. I used Bratty's suggestion & increased the egg/flour abit. I used fresh parmesan & chives out of the garden. I even freshly roasted my own red peppers (maybe that's where I went wrong cause I didn't season my peppers). I thought the artichoke flavour would be more obvious, I'll try increasing next time. For me, I did 1/2 serving (for 16) but found there was only enough crab mixture to make 12 which worked out fine for my 12-cup muffin pan. It was a nice & somewhat unique recipe, thanks for sharing.

Ingredients Nutrition


  1. Combine first 4 ingredients in a bowl; stir well.
  2. Add chopped bell peppers, artichokes, and crabmeat; stir well.
  3. Coat 32 miniature muffin cups with cooking spray.
  4. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups.
  5. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives.
  6. Brush edges of wonton wrappers with melted margarine.
  7. Bake at 350 degrees for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.

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