<h3>SPINACH, CRAB & ARTICHOKE</h3>
<a href=”http://www.foxrunbrands.com/wp-content/uploads/2012/06/large_60668.jpg”><img title=”large_60668″ alt=”” src=”http://www.foxrunbrands.com/wp-content/uploads/2012/06/large_60668-300×206.jpg” width=”300″ height=”206″ /></a>
3 tbsp. mayoniase
3 tbsp. sour cream
Generous dash freshly ground black pepper
1/4 cup frozen shopped spinach, thawed and well drained
1/3 cup well drained chopped canned atrichoke heart
1/3 cup lump crabmeant, well drained
1/2 of a 17.3 oz package of puff pastry sheet (1 sheet), thawed
3 tbsp. Panko bread crumbs
1 1/2 tbsp. finely grated Parmigiano-Reggiano or Paremesan cheese
1 1/2 tsp. extra-virgin olive oil
12 small sprigs fresh parsley
Heat the oven to 375°F. Stir the mayonnaise, sour cream and black pepper in a <a href=”http://www.foxrunbrands.com/products-page/bakeware/34qt-mixing-bowl/”>medium bowl</a>. Add the spinach, artichokes and crabmeat and mix lightly.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) <a href=”http://www.foxrunbrands.com/products-page/bakeware/mini-muffin-pan-2/”>mini muffin-pan </a>cups.
Spoon 1 1/2 tablespoons crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled pastry.
Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving.
Makes 12 servings
Recipe and picture from puffpastry.com