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Crab and Brie Filo Triangles Recipe

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This recipe for Crab and Brie Filo Triangles is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons minced shallots or onion
½ lb. crabmeat
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons minced parsley
Tabasco to taste – optional
½ lb. brie, cut into thin slices
½ lb. filo dough, thawed
¾ cup butter, melted
Directions:
Directions:
Melt 1 tablespoon butter in a skillet. Saute shallots til golden. Add crab and heat through. Add salt, pepper, parsley, Tabs and stir gently. Spread brie slices over crab and keep on low heat without stirring until brie softens. Remove from heat. Use about 15 filo sheet, about ½ lb. (Refreeze ½ lb. you won’t be using, from 1 lb. box). The unrolled ½ lb. you will be using should be laid flat and covered with plastic wrap or damp towel to avoid drying out while you are working.

With a very sharp knife cut the 15 sheet stack in half lengthwise. For each triangle, lay 1 strip filo with short end toward you and brush lightly with melted butter. Fold in half lengthwise and butter again. Put 1 ½ teaspoons of the crab/brie mixture in one corner, then fold from filling end like a flag. Brush completed packet with butter. Refrigerate if serving later. Bake at 375 degrees on buttered baking sheet for 20-25 minutes til crisp and golden. Serve hot. May be frozen unbaked. Freeze first in a single layer then combine in a ziplock bag.
Personal Notes:
Personal Notes:
(makes 30 three inch triangles)

 

 

 

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