Crab-Artichoke Tarts

By t1bishop

Ingredients

• 2 teaspoons all-purpose flour
• 1/8 teaspoon dried whole thyme
• 1/8 teaspoon pepper
• 1 (4-ounce) carton thawed frozen egg substitute
• 1/4 cup roasted red bell peppers, chopped
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (6-ounce) can crabmeat, drained
• Vegetable cooking spray
• 32 (3-1/4 x 3-inch) wonton wrappers
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons freeze-dried chives
• 1 tablespoon margarine. melted

Preparation

Step 1

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
wanton-wrapper cups; sprinkle with cheese and chives. Brush edges of wanton wrappers with melted margarine.
Bake at 3500 for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are slightly browned