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| A splendid and tasty appetizer where the ingredients compliment each other spectacularly... |
Posted by Sandra
Prep: 10 mins. |
Bake: 5 mins.
INGREDIENTS:
1 (8 oz.) wheel of brie cheese, cold
2 cups of cooked Dungeness crab ‘leg meat’, chopped
3 tablespoons mayonnaise
2 teaspoons jarred roasted bell pepper, finely chopped
1 green onion, finely sliced
30 frozen phyllo tartlet shells
1 tbsp. fresh chives, chopped
METHOD
Heat oven to 350 degrees. Lightly spray miniature muffin pan (or baking sheet) with oil.
Trim rind from outside edge of cold cheese. Cut crosswise into 6 strips. Trim rind from each strip. To form 30 pieces, cut each of the 4 longest strips into 6 cubes, and then cut each of the 2 shortest strips into 3 cubes.
In small bowl, combine crabmeat, mayonnaise, roasted bell pepper, and green onions.
Arrange shells in the prepared miniature muffin pan (or baking sheet). Spoon 1 teaspoon crab mixture evenly into each one. Top each of them with a brie cheese cube. Bake 5 minutes, just until cheese is soft and melted. Sprinkle with chives. ~ Enjoy!
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