Warm gooey brie and crab wrapped in crunchy filo..do I need to say more? This was served at a 40th birthday party I attended. I remember just 2 things about the party.. these delectable morsels and a really really bad belly dancer.We finally started clapping just to get her to stop performing. It worked and we all resumed devouring the crab and brie filo strudel.
When working with filo, always take out of freezer the night before and place in fridge.
- 2 Tb of minced shallots
- 1 Tb butter
- 1/2 pound of crab meat (picked over for shells)
- pinch of salt and pepper
- 1 Tb minced parsley
- splash of Tabasco
- 1/2 pound of brie cut into thin slices
- Phyllo dough
- 1/2 cup melted butter
To make the filling melt 1 Tb of butter in a skillet. Add shallots, saute till slightly browned. Add crab, salt and pepper, parsley and Tabasco. Spread slices of brie over crab mixture until it softens, Then gently combine without breaking up lumps of crab, set aside.
Unroll package of phyllo. You will be using about 6 sheets, re roll remaining phyllo. Cover the 6 sheets w/ a damp dish towel as phyllo tends to dry out very quickly. Lay out 1 full sheet of phyllo, brush lightly with butter, top with a second sheet and apply butter again. Place 1/3 of the crab filling along one of the longer edges and roll it up as you would a jelly roll, try to tuck in the ends as you go. Make 2 more rolls the same way.Place the 3 rolls on a buttered baking sheet, seam side down. Brush the rolls lightly with butter, and ever so slightly score them into bite size pieces with a sharp knife. Bake 20 to 25 minutes until light brown and crisp. Finish cutting into pieces and serve warm.