San Sebastian Crab Tarts
San Sebastian Crab Tarts
Get this quick and easy crab tart recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 35 minutes
  • Yield 2 servings
  • 24 wonton wrappers
  • 1 tablespoon extra virgin olive oil
  • ⅓ cup finely minced onion
  • 2 tablespoons finely minced red pepper
  • 2 cloves garlic, minced2 cloves
  • 1 cup minced button mushrooms
  • ½ cup plain tomato sauce
  • 3 tablespoons semi-sweet sherry
  • ¼ 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
  2. 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
  3. In a sauté pan over medium-high heat, add 1 tablespoon oil, onion and pepper. Sauté for 5 minutes until onion is tender
  4. Add garlic and mushrooms and sauté until mushrooms are soft and pan is dry. Add tomato sauce, brandy and cream and cook for 5 minutes to reduce. Add crab to warm, and season to taste
  5. Spoon warm filling into baked shells and garnish with chopped parsley and grated cheese. Serve warm

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