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.
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