2 tsp all-purpose flour
1/8 tsp dried thyme
1/8 tsp pepper
1 (4-ounce) carton fat-free egg substitute
1/4 cup bottled roasted sweet red pepper, chopped
1 (14-ounce) can artichoke hearts, drained and chopped
1 (6-ounce) can crabmeat, drained
Vegetable cooking spray
32 wonton wrappers
3 Tbsp grated Parmesan cheese
2 Tbsp freeze-dried chives
1 Tbsp margarine, melted
Combine the first 4 ingredients; add roasted pepper,
artichokes, and crabmeat, stirring well.
Coat 32 miniature muffin cups with cooking spray. Gently
press 1 wonton wrapper into each muffin cup, allowing ends to extend above the
edges of cups. Spoon crabmeat mixture evenly into wonton wrapper cups;
sprinkle with cheese and chives.
Brush edges of wonton wrappers with margarine. Bake at 350F
for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers
are lightly browned.