Spinach crab artichoke mini tarts

3 tbs. mayonnaise
3 tbs. 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 heart
1/3 cup lump crabmeat, well drained
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tbs. Japanese bread crumbs (panko)
1 1/2 tbs. finely grated Parmigiano-Reggiano or Parmesan 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 medium bowl. 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) mini muffin-pan cups.

Spoon 1 1/2 tbs. crab mixture into each pastry cup. Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 tsp. 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.