San Sebastian Crab Tarts

By maredan

Ingredients

• 24 wonton wrappers
• 1 tablespoon extra virgin olive oil
• 1/3 cup finely minced onion
• 2 tablespoons finely minced red pepper
• 2 cloves garlic, minced
• 1 cup minced button mushrooms
• 1/2 cup plain tomato sauce
• 3 tablespoons semi-sweet sherry
• 1/4 cup whipping cream
• 1 cup loose crab meat
• coarse salt and ground black pepper
• parsley and grated Parmesan cheese for garnish

Preparation

Step 1

Directions
Preheat oven to 375 °F Brush a 12-cup mini-muffin tin with olive oil and brush wonton wrappers lightly with oil. Press into muffin cups and bake for 10 minutes, until golden.
In a sauté pan over medium-high heat, add 1 tbsp oil, onion and pepper. Sauté for 5 minutes until onion is tender. Add garlic and mushrooms and sauté until mushrooms are soft and pan is dry. Add tomato sauce, brandy and cream and cook 5 minutes to reduce. Add crab to warm, and season to taste. Spoon warm filling into baked shells and garnish with chopped parsley and grated cheese. Serve warm.