Crab-Artichoke Tarts

Yield: 32 appetizers (serving size: 1 appetizer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 18%
  • Fat: 0.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 4.9g
  • Fiber: 0.1g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 108mg
  • Calcium: 19mg


  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon dried whole thyme
  • 1/8 teaspoon pepper
  • 1 (4-ounce) carton thawed frozen egg substitute
  • 1/4 cup roasted red bell peppers, chopped
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (6-ounce) can crabmeat, drained
  • Vegetable cooking spray
  • 32 (3-1/4 x 3-inch) wonton wrappers
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons freeze-dried chives
  • 1 tablespoon margarine, melted


  1. Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crabmeat; stir well.
  2. 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. Brush edges of wonton wrappers with melted margarine.
  3. Bake at 350º for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.
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