Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan
with nonstick cooking spray and set aside. Stir together the crabmeat,
bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt
and a few turns of freshly ground black pepper until well combined.
Divide the mixture evenly between the muffin cups and smooth the tops.
Sprinkle with paprika. Bake until golden brown, about 15 minutes.
Serve with tarragon tartar sauce
Tarragon Tartar Sauce
In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
