Recipe for Crab Artichoke Tartlets 
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Yield:
32 appetizer
Ingredients:
Amount Ingredient
2 tsp all-purpose flour
1/8 tsp dried thyme
1/8 tsp pepper
1 x (4-ounce) carton fat-free egg substitute
1/4 cup bottled roasted sweet red pepper, chopped
1 x (14-ounce) can artichoke hearts, drained and chopped
1 x (6-ounce) can crabmeat, drained
Vegetable cooking spray
32 x wonton wrappers
3 tbl grated Parmesan cheese
2 tbl freeze-dried chives
Instructions:
Instructions: Combine the first 4 ingredients; add roasted pepper, artichokes, and crabmeat, stirring well.

Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each
muffin cup, allowing ends to extend above the edges of cups. Spoon crabmeat mixture evenly
into wonton wrapper cups; sprinkle with cheese and chives.

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

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