Recipe: Crab and Chutney Tarts

CRAB AND CHUTNEY TARTS

1 (7 oz can) crabmeat, drained and flaked
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
1 stalk celery, finely chopped
1/2 cup mayonnaise
1/2 cup chutney
1 tsp salt
1/4 tsp pepper
12 (3 1/4-inch) unbaked pastry tart shells
1/4 cup bread crumbs

Preheat oven to 375 degrees F.

Combine crabmeat, vegetables, mayonnaise, chutney, salt and pepper, stirring well.

Spoon crabmeat mixture into pastry shells, dividing evenly; sprinkle each tart with 1 tsp breadcrumbs. Place tart pans on a cookie sheet.

Bake at 375 degrees F for 30 minutes.

Make 12 tarts
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