Source: The following recipe from Low-Fat Ways To Cook For The Holidays, ©1998 by Oxmoor House, Inc. was contributed by Marilyn Helton.

Crab, artichoke, and cheese in wonton wrappers.

Servings

2 tsp white all purpose flour
0.12 tsp ground thyme
0.12 tsp black pepper
4 oz liquid egg substitute
2 oz roasted red peppers with brine , chopped (1/4 cup)
14 oz Artichokes, hearts, with water, canned , drained and chopped
6 oz canned crab meat, drained (6.5 ounce can)
1 cooking spray
32 Wrappers, wonton, square
3 tbsp grated Parmesan cheese
2 tbsp chives, freeze dried
1 tbsp margarine , melted

1 Preheat oven to 350 degrees.
2 Combine the first 4 ingredients, add roasted pepper, artichokes, and crab meat, stirring well.
3 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.
4 Spoon crab meat mixture evenly into wonton wrapper cups, sprinkle with cheese and chives.
5 Brush edges of wonton wrappers with margarine.
6 Bake for 20 minutes or until crab meat mixture is set and edges of wonton wrappers are lightly browned.

From Marilyn: "The next time you have a party, serve these delectable little appetizers in wonton wrappers. Your guests will be asking for the recipe!"