Spanish Crab Tarts Recipe #371136
Enterer for ZWT 5. Spanish tapas recipe. From the Canadian Food Network's 100 mile challenge (cook with ingredients from within 100 miles of your hometown)
by Deantini
30 min | 30 min prep
SERVES 24
- 24 wonton wrappers
- 1 tablespoon extra virgin olive oil
- 1/3 cup onion, finely chopped
- 2 tablespoons red peppers, finely minced
- 2 garlic cloves, minced
- 1 cup button mushroom, minced
- 1/2 cup tomato sauce
- 3 tablespoons sherry wine, semi-sweet
- 1/4 cup whipping cream
- 1 cup crabmeat, loose
- coarse salt & fresh ground pepper
- parsley and grated parmesan cheese (to garnish)
- 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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5 stars