Baby Brie Crab Appetizers

"This appetizer is so... good! Very easy and equally impressive to guests at your next party or for a great evening at home."
 
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photo by CJ Alouette photo by CJ Alouette
photo by CJ Alouette
Ready In:
35mins
Ingredients:
7
Yields:
30 appetizers
Serves:
30
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ingredients

  • 1 (8 ounce) package alouette 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) packages frozen phyllo dough, tartlet shells
  • 1 tablespoon chopped fresh chives
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directions

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

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Reviews

  1. 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.
     
  2. Oh I just loved these. I didn't have shallot in the house so I minced some vidalia onion. I made the mixture the day before & just filled them & topped with the brie when I was ready to serve. Wonderful appetizer. Thank you.
     
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RECIPE SUBMITTED BY

Corrinne, Social Media Foodie, sharing on behalf of Alouette cheese & Chavrie fresh goat cheese. I'm here to help everyone Slow Down & Savour!
 
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