Crab Tartlets and Bacon Tartlets

Appetizers play a traditional role in our family celebrations, particularlyaround the holidays when friends and family gather together. Guests oftenarrive over the course of several hours, as out-of-towners make their way tothe festivities. While the grown-ups are busy with food preparation and conversation, the children are often left to their own devices.

As much as I love my own children, my nieces and my nephews, nothing makes me crazier than to see them fondle the cheese, play with the chips, stick their fingers into the dip, or take a bite of shrimp and put it back on the platter.

My solution is to make a plate of appetizers just for the kids. For simple get-togethers, cheese, chips and dip are easy and donŐt require much thought. But when the occasion calls for something more interesting, I use the two-tiered technique that I developed for my cookbook, The Whole Family Cookbook. Each recipe makes two variations, one for grown-ups and one for kids.

These cute little appetizers look fancy but are really quite simple to make. The tarts can be made up to a day ahead and reheated for 5-10 minutes just before serving.

Olive oil cooking spray
24 square wonton wrappers
1 egg
2 egg whites
2 tablespoons non-fat milk
2 teaspoons all-purpose flour
3 tablespoons grated Parmesan cheese

For the grown-ups:
1/2 teaspoon dried thyme
2 tablespoons chopped pimentos
1/4 pound cooked crab meat, fresh or canned
1 tablespoon finely chopped green onion

For the children:4-5 slices Canadian bacon, finely chopped
1/4 cup grated cheddar cheese