Recipe - Crab-Artichoke Tarts

2 teaspoon Allpurpose flour
1/8 teaspoon Dried whole thyme
1/8 teaspoon Pepper
4 ounce Thawed frozen egg
substitute, (1 carton)
One fourth cup Roasted red bell peppers,
chopped
14 ounce Artichoke hearts, (1 can)
drained
6 ounce Crabmeat, (1 can) drained
Vegetable cooking spray
32 Wonton wrappers, (3One fourth x
3inch)
3 tablespoon Grated Parmesan cheese
2 tablespoon Freezedried chives
1 tablespoon Margarine, melted

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 wontonwrapper
cups; sprinkle with cheese and chives.

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

Per serving: 46 Calories; 1g Fat (21% calories from fat); 3g Protein; 6g
Carbohydrate; 5mg Cholesterol; 93mg Sodium

Recipe by: Cooking Light, Jul/Aug 1994, page 106

Posted to MCRecipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.