Spanish Crab Tarts

Name: Spanish Crab Tarts
Ingredients: 24 wonton wrappers; 1 tablespoon extra virgin olive oil; 13 cup onion, finely chopped; 2 tablespoons red peppers, finely minced; 2 garlic cloves, minced; 1 cup button mushroom, minced; 12 cup tomato sauce; 3 tablespoons sherry wine, semi-sweet; 14 cup whipping cream; 1 cup crabmeat, loose; coarse salt & fresh ground pepper; parsley and grated parmesan cheese (to garnish)

12 ingredients

10 steps

Ingredients

24 wonton wrappers
1 tablespoon extra virgin olive oil
13 cup onion, finely chopped
2 tablespoons red peppers, finely minced
2 garlic cloves, minced
1 cup button mushroom, minced
12 cup tomato sauce
3 tablespoons sherry wine, semi-sweet
14 cup whipping cream
1 cup crabmeat, loose
coarse salt & fresh ground pepper
parsley and grated parmesan cheese (to garnish)

Directions

1

Preheat oven to 375 F
2

Brush a 12-cup mini-muffin tin with olive oil and brush wonton wrappers lightly with oil.
3

Press into muffin cups and bake for 10 minutes, until golden.
4

In a saute pan over medium-high heat, add 1 tbsp oil, onion and pepper.
5

Saute for 5 minutes until onion is tender.
6

Add garlic and mushrooms and saute until mushrooms are soft and pan is dry.
7

Add tomato sauce, brandy and cream and cook 5 minutes to reduce.
8

Add crab to warm, and season to taste.
9

Spoon warm filling into baked shells and garnish with chopped parsley and grated cheese.
10

Serve warm.