| | Published January 5th, 2011
| Crab and Brie Phyllo Turnovers
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Melt 1 stick of butter and cool slightly. Lay out 1 piece of Phyllo dough with the long side perpendicular to you. Brush some melted butter on the short ends (parallel to you) at the top and bottom - about 2 inches. Cut the dough in half, the long way, and then each of the halves in half. You should have four strips. At the base closest to you, place 1 teaspoon of brie and one teaspoon of fresh crab.
Begin folding each piece like a flag. Place each triangle on a parchment lined baking sheet. Repeat to make as many as you like. Brush each triangle with melted butter. Bake at 400 for 20 minutes or until golden brown. Serve with your favorite Remoulade or Susie's Spicy Yogurt Sauce!
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Remoulade Sauce
INGREDIENTS
1/2 roasted red pepper (fresh or 2 pieces from a jar)
1/2 cup mayonnaise
1/4 sour cream
1/4 cup celery, rough chopped
1/2 cup green onion, finely sliced
1/4 cup Italian flat leaf parsley, rough chopped
1/4 cup horseradish
1/2 lemon, zested and juiced
2 tablespoons ketchup
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon
1 tablespoon Tabasco
1 tablespoon fresh garlic, minced
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon salt
DIRECTIONS
Add all ingredients to a food processor and blend until fairly smooth Chill until ready to serve (at least one hour).
Spicy Yogurt Sauce
INGREDIENTS
1/2 cup plain yogurt
2 teaspoons prepared horseradish (more or less as you like)
2 teaspoons Louisiana Hot Sauce (more or less as you like)
1/4 cup crumbled blue cheese (or 1/4 cup prepared blue cheese dressing)
DIRECTIONS
Place crumbled blue cheese in a medium bowl. Mash with fork until almost a paste. Stir in horseradish, hot sauce and yogurt. Mix well. Chill until ready to use. | | | | | | | | | | | | Advertisement | | |
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