Ingredients:24 x wonton wrappers
1 tbsp extra virgin olive oil
1/3 cup finely minced onion
2 Tbsps finely minced red pepper
2 cloves garlic, minced
1 cup minced button mushrooms
1/2 cup plain tomato sauce
3 Tbsps semi-sweet sherry
1/4 cup whipping cream
1 cup loose crab meat o chicken
coarse salt and ground black pepper
parsley for garnish
Directions:
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.
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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