Mushroom-Crab-Asparagus Tart

Recipe by Manami
READY IN: 1hr 5mins




  • Heat oven to 375°F; spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook asparagus as directed on box; drain and cool.
  • Meanwhile, in 12-inch skillet, melt butter over medium heat.
  • Add mushrooms; cook about 5 minutes, stirring frequently, just until tender.
  • Stir in bread crumbs, Parmesan cheese, and pepper.
  • Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish.
  • Sprinkle shredded cheese over mushrooms.
  • Top with asparagus and crabmeat.
  • In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley.
  • Beat with electric mixer on medium speed or cover and blend on low speed until smooth.
  • Pour evenly over crabmeat.
  • Bake at 375°F for 30 to 35 minutes or until set in center and edges are golden brown.
  • Sprinkle remaining tablespoon parsley over top.
  • Let stand 10 minutes before serving.
  • Carefully remove side of pan.
  • Cut into wedges or squares.