INGREDIENTS

• 3 tablespoon(s) mayonnaise
  
• 3 tablespoon(s) sour cream
• Generous dash(es) freshly ground black pepper
• ¼ cup(s) frozen chopped spinach, thawed and well drained
• ⅓ cup(s) well drained chopped canned artichoke hearts
• ⅓ cup(s) lump crabmeat, well drained
• 3 tablespoon(s) Japanese bread crumbs (Panko)
• 1½ tablespoon(s) finely grated Parmigiano-Reggiano or Parmesan cheese
• 1½ teaspoon(s) extra-virgin olive oil
• 12 Sable & Rosenfeld Party Cups
  
• 12 small sprig(s) fresh parsley

PREPARATION

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. Spoon 1-1/2 tablespoons crab mixture into each party cup.

Stir the bread crumbs, cheese and oil in a small bowl. Sprinkle 1 teaspoon bread crumb mixture over each filled cup.

Bake for 15 minutes or until the filling is hot and bubbly. Top each with 1 sprig parsley before serving.

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