Recipe: Crab-Artichoke Tarts - Dearest Janet: Here you have both recipes. Good luck with your party!

CRAB-ARTICHOKE TARTS

2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/2 cup egg beaters egg substitute
1/4 cup chopped roasted red peppers
1 (14 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can crab meat, drained
32 won-ton wrappers
3 tablespoons grated Parmesan cheese
2 tablespoons chives, freeze-dried
1 tablespoon butter or margarine, melted

Combine flour, thyme, pepper and egg substitute in a bowl; stir well. Add chopped bell peppers, artichokes and crab meat; 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 crab meat mixture evenly into wonton wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine.

Bake at 350 degrees F for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.

Makes 32 servings
Source: Cooking Light magazine, July/August 1994