Crab-Artichoke Tarts

Name: Crab-Artichoke Tarts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and chopped; 170 grams crabmeat, drained; 2 Tbsps freeze-dried chives; 113 grams carton thawed frozen egg substitute; 2 teaspoons all-purpose flour; 1 Tbsp margarine, melted; 3 Tbsps grated Parmesan cheese; 0 teaspoons pepper; 59 milliliters roasted red bell peppers, chopped; 0 teaspoons dried whole thyme; 128 3-inchs 32 x 3-inch) wonton wrappers

Crab-Artichoke Tarts is a pescatarian recipe with 32 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 37 calories. If you have flour, margarine, wonton wrappers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 4 ingredients in a bowl; stir well.

Equipment you will use

Bowl

Add chopped bell peppers, artichokes, and crabmeat; stir well.

Ingredients you will need

Bell Pepper

Artichoke

Crabmeat

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.

Ingredients you will need

Cooking Spray

Crabmeat

Cheese

Chives

Equipment you will use

Muffin Liners

Brush edges of wonton wrappers with melted margarine.

Ingredients you will need

Wonton Wrappers

Margarine

Bake at 350 for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.

Ingredients you will need

Wonton Wrappers

Crabmeat

Equipment you will use

Oven

Equipment

Bowl

Muffin Liners

Oven

Ingredients

Servings:

397grams

artichoke hearts, drained and chopped 170grams

crabmeat, drained 2Tbsps

freeze-dried chives 113grams

carton thawed frozen egg substitute 2teaspoons

all-purpose flour 1Tbsp

margarine, melted 3Tbsps

grated Parmesan cheese 0teaspoons

pepper 59milliliters

roasted red bell peppers, chopped 0teaspoons

dried whole thyme 1283-inchs

32 x 3-inch) wonton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.