Crab-Artichoke Mini Tarts (using wonton wrappers)
rec.food.cooking: Mardi Wetmore
Makes 32

4 ounces frozen egg substitute, thawed
2 teaspoons all-purpose flour
1 tablespoon margarine, melted
1/8 teaspoon dried thyme
1/8 teaspoon pepper

1 (14 oz. can) artichoke hearts, drained
6 ounces crab, flaked
1/4 cup roasted red peppers, chopped

32 wonton wrappers, (3-1/4 x 3-inch)
3 tablespoons grated Parmesan cheese
2 tablespoons chives, minced

Combine first 5 ingredients in a bowl; stir well. Add artichokes, crabmeat, and chopped bell peppers; 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.