CRAB-ARTICHOKE TARTS

 

  • Cooking Time: 20
  • Servings: 32
  • Preparation Time: 10

Ingredients

  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon dried whole thyme
  • 1/8 teaspoon pepper
  • 1 (4-ounce) carton thawed frozen egg substitute
  • 1/4 cup roasted red bell peppers, chopped
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (6-ounce) can crabmeat, drained
  • Vegetable cooking spray
  • 32 (3-1/4 x 3-inch) wonton wrappers
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons freeze-dried chives
  • 1 tablespoon margarine, melted
  • Preparation
  • Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crab meat; stir well.

Directions

  • Coat 32 miniature muffin cups with cooking spray.
  • Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above edges of cups.
  • Spoon crab meat mixture evenly into won ton-wrapper cups; sprinkle with cheese and chives. Brush edges of won ton wrappers with melted margarine.
  • Bake at 350º for 20 minutes or until crab meat mixture is set and edges of won ton wrappers are lightly browned.

Notes

Categories: Appetizer  Dairy  Shellfish  Vegetable 
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