CRAB-ARTICHOKE TARTS
Source: Cooking Light Magazine, Jul/Aug 1994
Servings: 32

1 (4 oz) carton frozen egg substitute, thawed
2 tsp all-purpose flour
1/8 tsp dried whole thyme
1/8 tsp pepper
1/4 cup roasted red bell peppers, chopped
1 (14 oz can) artichoke hearts, drained
1 (6 oz) can crabmeat, drained
32 wonton wrappers (3 1/4x3-inch)
3 tbsp grated parmesan cheese
2 tbsp freeze-dried chives
1 tbsp margarine, melted

Preheat oven to 350 degrees F. Coat 32 miniature muffin cups with cooking spray.

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

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 appetizer)

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