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Crab-Artichoke Tarts

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CATEGORY CUISINE TAG YIELD
Eggs, Meats, Vegetables, Dairy Appetizers 32 Servings

INGREDIENTS

2 ts All-purpose flour
1/8 ts Dried whole thyme
1/8 ts Pepper
4 oz Thawed frozen egg substitute, (1 carton)
1/4 c Roasted red bell peppers, chopped
14 oz Artichoke hearts, (1 can) drained
6 oz Crabmeat, (1 can) drained
Vegetable cooking spray
32 Wonton wrappers, (3-1/4 x 3-inch)
3 tb Grated Parmesan cheese
2 tb Freeze-dried chives
1 tb Margarine, melted

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).
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@digex.net on Jan 28, 1997.

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