crab artichoke tarts

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

Combine first four 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 the 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 for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned. Makes 32 appetizers. (Each serving: calories 35; fat 0.7 grams)

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