Makes 24.


  • 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


  • 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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