Crab-Artichoke Tarts

• Ready In: 40 mins
• Yields: 32 appetizers.

Ingredients

• 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

1. Combine first 4 ingredients in a bowl; stir well.
2. Add chopped bell peppers, artichokes, and crabmeat; stir well.
3. Coat 32 miniature muffin cups with cooking spray.
4. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups.
5. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives.
6. Brush edges of wonton wrappers with melted margarine.
7. Bake at 350 degrees for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.