Alaska Seafood Phyllo Triangles |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe makes great use of leftovers. Try it with any cooked seafood, chopped into small pieces, in place of the crabmeat. The triangles may be frozen for 1 month. Increase baking time 1 to 2 minutes. Ingredients:
1 tablespoon butter |
3 tablespoons minced red bell pepper |
1 tablespoon minced shallot |
1 garlic clove, minced |
4 ounces brie cheese, diced |
1 tablespoon minced fresh chives |
1 teaspoon minced fresh tarragon |
1 pound alaskan king crab meat |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (16-ounce) package phyllo dough, thawed |
1 cup butter, melted |
Directions:
1. Melt 1 tablespoon butter in a skillet over medium heat. Add bell pepper, shallot, and garlic; sauté 2 minutes. Remove from heat, and stir in cheese and next 5 ingredients.
2. Remove phyllo from package; cut into 4 equal pieces, each about 3 inches wide. (Some brands divide dough into 2 sections. If using, cut each section in half. Each section will be larger than 3 inches wide.)
3. Unroll phyllo, and cover with a barely damp towel to keep it from drying out. Place 1 piece of phyllo on a surface, and brush lightly with melted butter. Top with another piece of phyllo. Place a heaping tablespoon of crab mixture at the edge of the strip. Fold top corner of phyllo over seafood, creating a triangle. Continue to fold over the triangle, and brush with butter to seal edge. Place on a lightly greased or parchment-lined baking sheet. Repeat with remaining phyllo, crab mixture, and butter.
4. Bake at 350° for 8 to 10 minutes or until golden brown.
|
|