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.