Recipe for cooking phyllo wrapped crab and brie

Starters and Snacks :: Sweet Dips and Spreads

Phyllo Wrapped Crab and Brie

1 Tbsp. butter
2 Tbsp. shallots
1/2 lb. crabmeat, picked over well
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. minced parsley
Tabasco to taste (optional)
1/2 lb. brie, cut into thin slices
15 sheets phyllo (1/2 lb.)
3/4 C. clarified butter (or ghee)

Melt butter; add shallots and saut until golden. Add crab; heat through and season. Spread slices of Brie over crab. Keep over low heat without stirring until Brie softens enough to be stirred without breaking lumps of crab. When mixture is homogeneous, set aside to cool.

Preheat oven to 375 degrees F.

Remove 5 sheets of phyllo and cut in half lengthwise. For each packet, lay out 1 strip phyllo with the short end toward you, and brush with butter. Place about 1 1/2 tsp. filling in corner of strip. Fold as you would a flag and brush with butter. Repeat until all ingredients are used. Refrigerate if not planning to use immediately. Bake 20 to 25 min. until crisp and golden.

Serve hot.