Crab-artichoke tarts
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | All-purpose flour |
| ⅛ | teaspoon | Dried whole thyme |
| ⅛ | teaspoon | Pepper |
| 4 | ounces | Thawed frozen egg substitute, (1 carton) |
| ¼ | cup | Roasted red bell peppers, chopped |
| 14 | ounces | Artichoke hearts, (1 can) drained |
| 6 | ounces | Crabmeat, (1 can) drained |
| Vegetable cooking spray | ||
| 32 | Wonton wrappers, (3-1/4 x 3-inch) | |
| 3 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Freeze-dried chives |
| 1 | tablespoon | Margarine, melted |
Directions
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 appetizer).
Per serving: 46 Calories; 1g Fat (21% calories from fat); 3g Protein; 6g Carbohydrate; 5mg Cholesterol; 93mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 106 Posted to MC-Recipe Digest V1 #434 by igor@... on Jan 28, 1997.