- Servings: 30
|1× 8 oz pkg||Brie Cheese|
|2 Tbsp||Fresh Crab Flakes|
|2 Tbsp||Real Mayonnaise|
|1 Tbsp||Finely Chopped Red Bell Pepper|
|1 Tbsp||Finely Chopped Portobello Mushroom|
|1 Tbsp||Minced Shallot|
|1 tsp||Finely Chopped Green Onions|
|2 pkgs||Frozen Mini Phyllo Tartlet Shells|
Preheat oven to 350 degrees F.
In small bowl, place finely chopped crab, red pepper, mushroom, and shallot. Add mayonnaise, mix well, and set aside. Cut Brie into three or four 1/2 inch wide strips. Trim the white rind from the outside edges and cut the strips into 1/2 inch cubes. You will need 30 cubes. Arrange the tart shells on an ungreased cookie sheet and spoon the crab mixture evenly into the shells, about 1/2 teaspoon. Top each with one cheese cube.
Bake 5 minutes or until cheese is melted. Turn to broil and watch carefully, until cheese is bubbling and shells turn golden brown.
Sprinkle with chives and serve warm.