Shelly's Recipe

CRAB-ARTICHOKE TARTS

Category: Quiche and Savory Tarts / Tartlettes

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

Combine 1st 4 ingredients in a bowl; stir well. Add next 4 ingredients; 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 cups; sprinkle with cheese and chives. Brush edges of wrappers with melted butter. Bake at 350 for 20 minutes or until crabmeat mixture is set and edges of wrappers are lightly browned. Make 32 appetizers