Fancy Crab-Filled Crown Tartlets

Campbell's Fancy Crab-Filled Crown Tartlets Recipe

Four distinctive ingredients come together easily to make these cheesy bite-sized appetizers.  Sun-dried tomatoes add unexpected flavor and a sophisticated touch.

At a glance


20 min.


1 hr. 25 min.



Thaw: 40 min.

Bake: 15 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 can (6 ounces) canned lump crabmeat, drained
1 package (5.2 ounces) spreadable garlic & herb cheese, softened
1/4 cup drained diced jarred sun-dried tomatoes
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 bunch baby arugula

How to Make It

  • 1

    Heat the oven to 400°F.  Stir the crabmeat, cheese and tomatoes, if desired, in a medium bowl.  Cover and refrigerate until ready to fill the pastries. 

  • 2

    Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10-inch square.  Trim to make a 9-inch square.  Cut the pastry into 9 (3-inch) squares.  Cut each pastry square in half diagonally to make 2 triangles.  Repeat with the remaining pastry sheet, making 36 triangles in all.

  • 3

    Fold the 2 bottom corners of each pastry triangle to the center and press to seal.  Press the pastries into 36 (1 1/2-inch) mini muffin-pan cups, with the pointed end slightly higher on one side of the muffin-pan cup.

  • 4

    Bake the pastries for 15 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to form an indentation.  Let the pastries cool in the pans on wire racks for 10 minutes.

  • 5

    Arrange about 3 leaves arugula in each pastry.  Spoon about 1 teaspoon crabmeat mixture into each pastry.  Serve immediately.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes