Crab-Artichoke Tarts

Name: Crab-Artichoke Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

Submitted by Dancer

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Ready In:: 40mins
Ingredients:: 12
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

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.

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Reviews

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.

Mustang Sally 54269
These were very tasty, and fairly simple to prepare. I followed this recipe to the letter, but the flour/egg mixture wasn't enough to bind the rest of the ingredients together. Next time I will double the flour/egg mixture, and maybe add some paremesan too. Don't get me wrong, these tasted really great, I'll just adjust it a little next time.

bratty