Top Review by Mustang Sally 54269
I like all the ingredients used and was anxious to make them to bring to a friend gathering. For myself I found something to be missing in flavour. I used Bratty's suggestion & increased the egg/flour abit. I used fresh parmesan & chives out of the garden. I even freshly roasted my own red peppers (maybe that's where I went wrong cause I didn't season my peppers). I thought the artichoke flavour would be more obvious, I'll try increasing next time. For me, I did 1/2 serving (for 16) but found there was only enough crab mixture to make 12 which worked out fine for my 12-cup muffin pan. It was a nice & somewhat unique recipe, thanks for sharing.
- 2 teaspoons all-purpose flour
- 1⁄8 teaspoon dried thyme
- 4 ounces frozen egg substitute, thawed
- 1⁄8 teaspoon pepper
- 1⁄4 cup roasted red pepper, chopped
- 1 (14 ounce) can artichoke hearts, drained
- 6 ounces crab, flaked
- cooking spray
- 32 wonton wrappers (3-1/4 x 3-inch)
- 3 tablespoons grated parmesan cheese
- 2 tablespoons chives, minced
- 1 tablespoon margarine, melted
Directions See How It's Made
- 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.