1 tablespoon butter 2 tablespoons shallots 1/2 pound crabmeat, picked over well 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons minced parsley Tabasco to taste (optional) 1/2 pound brie, cut into thin slices 15 sheets phyllo (1/2 pound) 3/4 cup clarified butter (or ghee)
Melt butter; add shallots and saut? until golden. Add crab; heat through and season. Spread slices of Brie over crab. Keep over low heat without stirring until Brie softens enough to be stirred without breaking lumps of crab. When mixture is homogeneous, set aside to cool.
Preheat oven to 375 degrees F.
Remove 5 sheets of phyllo and cut in half lengthwise. For each packet, lay out 1 strip phyllo with the short end toward you, and brush with butter. Place about 1 1/2 teaspoons filling in corner of strip. Fold as you would a flag and brush with butter. Repeat until all ingredients are used. Refrigerate if not planning to use immediately. Bake 20 to 25 minutes until crisp and golden.
