Baby Brie Crab Appetizers

READY IN: 35mins
Recipe by Corrinne J

This appetizer is so... good! Very easy and equally impressive to guests at your next party or for a great evening at home.

Top Review by mersaydees

This really didn't have a lot of flavor -- not crab nor brie. DH suggests adding lemon juice and Old Bay seasoning to the crab mixture. We drizzled lemon juice over them after-the-fact and it wasn't quite the same. Thanks, CJ Alouette, for an interesting recipe! Made for PAC Fall 2009.

Ingredients Nutrition

  • 1 (8 ounce) packagealouette baby brie cheese
  • 1 (6 ounce) can crabmeat, well drained
  • 2 tablespoons mayonnaise
  • 1 tablespoon diced pimento, drained (from 2 oz. jar)
  • 1 tablespoon minced shallot
  • 2 (2 1/8 ounce) packagesfrozen phyllo dough, tartlet shells
  • 1 tablespoon chopped fresh chives


  1. Heat oven to 350°F.
  2. Trim rind from outside edge of cheese.
  3. Cut crosswise into 6 strips. Trim rind from each strip.
  4. To form 30 pieces, cut the 4 longest strips each into 6 cubes.
  5. Cut the 2 shortest strips each into 3 cubes.
  6. In small bowl, combine crab meat, mayonnaise, pimiento and shallot.
  7. Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 teaspoons each. Top with cheese cube.
  8. Bake 5 minutes or until cheese is soft and melted.
  9. Sprinkle with chives.

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