Recipe for Crab-Artichoke Tarts 
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Yield:
32 Servings
Ingredients:
Amount Ingredient
2 tsp All-purpose flour
1/8 tsp Dried whole thyme
1/8 tsp Pepper
4 oz Thawed frozen egg substitute, (1 carton)
1/4 cup Roasted red bell peppers, chopped
14 oz Artichoke hearts, (1 can) drained
6 oz Crabmeat, (1 can) drained
Vegetable cooking spray
32 x Wonton wrappers, (3-1/4 x 3-inch)
3 tbl Grated Parmesan cheese
2 tbl Freeze-dried chives
Instructions:
Instructions: 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).

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