Crab-Artichoke Tarts

Recipe Ingredients

2 teaspoons	10ml	All-purpose flour
1/8 teaspoon	0.6ml	Dried whole thyme
1/8 teaspoon	0.6ml	Pepper
4 oz	113g	Thawed frozen egg substitute - (1 carton)
1/4 cup	36g / 1.3oz	Roasted red bell peppers - chopped
14 oz	397g	Artichoke hearts - (1 can) drained
6 oz	170g	Crabmeat - (1 can) drained
		Vegetable cooking spray
32		Wonton wrappers - (3-1/4 x 3-inch)
3 tablespoons	45ml	Grated parmesan cheese
2 tablespoons	30ml	Freeze-dried chives
1 tablespoon	15ml	Margarine - melted

Recipe Instructions

Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crabmeat; stir well.

Coat 32 miniature muffin cups with cooking spray.

Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives.

Brush edges of wonton wrappers with melted margarine. Bake at 350F for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned. Yield: 32 appetizers (serving size: 1 appetizer).

Source:
Cooking Light, Jul/Aug 1994, page 106

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