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Crab-artichoke Tarts

Ingredients & Directions

2 ts All-purpose flour
1/8 ts Dried whole thyme
1/8 ts Pepper
4 oz Thawed frozen egg
-substitute, (1 carton)
1/4 c Roasted red bell peppers,
14 oz Artichoke hearts, (1 can)
6 oz Crabmeat, (1 can) drained
Vegetable cooking spray
32 Wonton wrappers, (3-1/4 x
3 tb Grated Parmesan cheese
2 tb Freeze-dried chives
1 tb 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 wonton-wrapper
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

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

32 Servings

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