San Sebastian Crab Tarts

  • serves 24


130 Ratings
Directions for: San Sebastian Crab Tarts


24 wonton wrappers

1 Tbsp extra virgin olive oil

⅓ cup finely minced onion

2 Tbsp finely minced red pepper

2 clove garlic, minced

1 cup minced button mushrooms

½ cup plain tomato sauce

3 Tbsp 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 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.

See more: Shellfish, Appetizer, Bake, Party Favourites, Pastry

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