Crab-Artichoke Tarts

Ingredients

• 14 ounce artichoke hearts drained chopped canned
• 6 ounce crab meat drained canned
• 2 tablespoons freeze-dried chives 
• 4 ounce carton egg substitute frozen thawed
• 2 teaspoons flour all-purpose
• 1 tablespoon butter melted
• 3 tablespoons parmesan cheese grated
• 0.1 teaspoon pepper 
• 0.3 cup roasted bell peppers red chopped
• 0.1 teaspoon thyme leaves dried whole
• 128 3-inch wonton wrappers 

Equipment

• bowl
• oven
• muffin liners

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. gently press 1 wontgon wrapper ilnto each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives.
4. Brush edges of wonton wrappers with melted margarine.
5. Bake at 350 for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.