Crab and Artichoke Tarts

Course : Artichokes
Serves: 16 (2 each)
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2 teaspoons all-purpose flour
1/8 teaspoon dried whole thyme -- crushed
1/8 teaspoon pepper
1 package frozen egg substitute -- thawed (4 oz.)
1/4 cup roasted red bell peppers -- chopped
14 ounces artichoke hearts -- packed in water-- drained and chopped
6 ounces crabmeat -- drained
1 spray pam
32 sheets wonton wrappers
3 tablespoons grated parmesan cheese -- fat free
1 tablespoon margarine -- melted

Preparation / Directions:

Combine first 4 ingredients in bowl and stir well. Add chopped bell peppers, artichokes, and crab; stir well. Coat 32 mini-muffin cups with Pam. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above the cup edges. Spoon mixture into each cup evenly; sprinkle with cheese and chives. Brush edges of wonton wrapper with melted margarine. Bake at 350 F for 20 minutes or until crab mixture is set and edges of wonton are browning lightly.

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