Crab-Artichoke Tarts

• 2 tsp. all-purpose flour
• 1/8 tsp. dried whole thyme
• 1/8 tsp. pepper
• 1 (4 oz.) carton thawed frozen egg substitute
• 1/4 c. roasted red bell peppers, chopped
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 (6 oz.) can crabmeat, drained
• vegetable cooking spray
• 32 (3 1/4 x 3-inch) wonton wrappers
• 3 Tbsp. grated Parmesan cheese
• 2 Tbsp. freeze-dried chives
• 1 Tbsp. margarine, melted

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 350u0b0 for 20 minutes, or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.
8. Yields 32 appetizers.

allpurpose flour, thyme, pepper, egg substitute, red bell peppers, hearts, crabmeat, vegetable cooking spray, wonton wrappers, parmesan cheese, chives, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227359 (may not work)