Ingredients
-
2
-
1/8
-
4
-
1/8
-
1/4
-
1
-
6
-
-
32
-
3
-
2
-
1
-
-
-
Directions
Crab-Artichoke Tarts, , I like all the ingredients used and was anxious to make them to bring to a friend gathering For myself I found something to be missing in flavour used Bratty’s suggestion & increased the egg/flour abit used fresh parmesan & chives out of the garden I even freshly roasted my own red peppers (maybe that’s where I went wrong cause I didn’t season my peppers) I thought the artichoke flavour would be more obvious, I’ll try increasing next time For me, I did 1/2 serving (for 16) but found there was only enough crab mixture to make 12 which worked out fine for my 12-cup muffin pan It was a nice & somewhat unique recipe, thanks for sharing , These were very tasty, and fairly simple to prepare I followed this recipe to the letter, but the flour/egg mixture wasn’t enough to bind the rest of the ingredients together Next time I will double the flour/egg mixture, and maybe add some paremesan too Don’t get me wrong, these tasted really great, I’ll just adjust it a little next time
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Steps
|
1
Done
|
Combine First 4 Ingredients in a Bowl; Stir Well. |
|
2
Done
|
Add Chopped Bell Peppers, Artichokes, and Crabmeat; Stir Well. |
|
3
Done
|
Coat 32 Miniature Muffin Cups With Cooking Spray. |
|
4
Done
|
Gently Press 1 Wonton Wrapper Into Each Muffin Cup, Allowing Ends to Extend Above Edges of Cups. |
|
5
Done
|
Spoon Crabmeat Mixture Evenly Into Wonton-Wrapper Cups; Sprinkle With Cheese and Chives. |
|
6
Done
|
Brush Edges of Wonton Wrappers With Melted Margarine. |
|
7
Done
|
Bake at 350 Degrees For 20 Minutes or Until Crabmeat Mixture Is Set and Edges of Wonton Wrappers Are Lightly Browned. |
