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Anna Olson

San Sebastian Crab Tarts

Recipe by Anna Olson from Fresh

San Sebastian Crab Tarts

Makes 24.

Ingredients

  • 24 x wonton wrappers
  • 1 tbsp extra virgin olive oil
  • 1/3 cup finely minced onion
  • 2 tbsp finely minced red pepper
  • 2 cloves garlic, minced
  • 1 cup minced button mushrooms
  • 1/2 cup plain tomato sauce
  • 3 tbsp 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

Method

  1. 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.
  2. 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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