It was Sandi's turn this week to pick the ingredient, and she chose Brie. Sandi is known as bugalu on Slow Travel, and her website is Whistlestop Cafe Cooking. Thanks, Sandi!
I found my recipe on appetizersrecipe.net and decided to try this one.
Phyllo Wrapped Crab and Brie
1 tablespoon butter
2 tablespoons shallots
1/2 pound crabmeat, picked over well
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced parsley
Tabasco to taste (optional)
1/2 pound brie, cut into thin slices
15 sheets phyllo (1/2 pound)
3/4 cup clarified butter (or ghee)
Melt butter; add shallots and saute 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 teaspoons 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 minutes until crisp and golden.
First of all, I had to figure out how to fold the phyllo around the crab and brie. The recipe says "Fold as you would a flag", but I have never folded a flag in the official military way. So I researched it a little bit. My flag/phyllo folding may not be perfect, but at least I tried!
The crab and brie small bites turned out pretty good, but I may have overdone the butter part because they were pretty much dripping with butter.
I skipped the hot sauce and used chopped tarragon instead of parsley. I thought the tarragon was a good flavor addition.