Alaska Seafood Phyllo Triangles
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.
- 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
- 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.
- 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.)
- 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.
- Bake at 350° for 8 to 10 minutes or until golden brown.
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