Mushroom-Crab-Asparagus Tart

This restaurant-fancy savory tart is ready to bake in just 20 minutes!

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Servings 8

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( 6 ) Ratings

6 Ratings

5 Stars 19%

4 Stars 12%

3 Stars

2 Stars

1 Stars

Member Reviews ( 4 )

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Bake-Off® Contest 41, 2004

Linda Miranda

Wakefield, Rhode Island

ingredients 10
Prep Time 20 min
Total Time 1 hr 5 min

Ingredients

1: (9-oz.) box Green Giant® Frozen Asparagus Cuts

1/4: cup butter or margarine

1: lb. fresh mushrooms, coarsely chopped

1/2: cup Progresso® Parmesan Bread Crumbs

1/4: teaspoon pepper

8: oz. (2 cups) shredded sharp Cheddar or Swiss cheese

1/2: lb. lump crabmeat or 1 (6-oz.) can lump crabmeat, drained

1: (8-oz.) container garlic-and-herb spreadable cheese

4: eggs

2: tablespoons chopped fresh parsley

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Directions

1 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.
2 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 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.
3 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.
4 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 380
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 17g, 17% ),
Cholesterol: 210mg; 210%;
Sodium: 460mg; 460%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 8%;
Calcium: 25%;
Iron: 15%;

Exchanges:

1 Vegetable; 3 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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citgo

report Posted Jul. 31, 2012 7:29 PM

I have made this several times. It's excellent.

yb1

report Posted Apr. 23, 2009 3:48 AM

I made this last night and it was wonderful. I made some substitutions because that was what I had in the pantry. First I used a ceramic dish. I subbed a can of artichokes for the asparagus and a can of clams for the crab. I also used reduced fat cheeses to try and lower the calorie content. The artichokes and clams were not overpowering and the blended well to complement the other ingredients. The end result was delicious. Even my picky co-worker liked it!

AJS1019

report Posted Nov. 26, 2007 7:28 AM

This was excellent and really easy to make - I made it as an appetizer for Thanksgiving, but I think it would be better as part of a brunch or a light supper with a green salad.

atterbren

report Posted Nov. 28, 2006 7:37 AM

I made this for a brunch...it was a hit. I substituted canned aspargus and imitation crab. Wonderfull!!!