San Sebastian Crab Tarts
Recipe by:
Anna Olson
20
-
24
Easy
- 24 wonton wrappers
- 1 tablespoon extra virgin olive oil
- ⅓ cup finely minced onion
- 2 tablespoons finely minced red pepper
- 2 cloves garlic, minced
- 1 cup minced button mushrooms
- ½ cup plain tomato sauce
- 3 tablespoons semi-sweet sherry
- ¼ cup whipping cream
- 1 cup loose crab meat
- Coarse salt and ground black pepper
- Parsley and grated Parmesan cheese for garnish
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.
