Ingredients Jump to Instructions ↓

  1. 12 (12 x 18-inch) fresh or frozen, thawed filo sheets 6 tablespoons butter, melted 1 1/2 cups (12 ounces) crab meat, Peeketoe or Dungeness 2 large egg yolks 2 1/2 tablespoons heavy cream Sea salt, as needed Ground white pepper, as needed 12 (1-ounce) wedges (12 ounces) Wisconsin Camembert cheese 3 red bell peppers, roasted (trimmed and seeded)

Instructions Jump to Ingredients ↑

  1. On a clean work surface lay out a filo sheet, brush with butter and top with another sheet. Fold over to create 4 layers. Repeat process with remaining sheets and butter. (You will have six 12 x 9-inch rectangles.) Keep covered. In a bowl, combine crab, egg yolks and cream; mix well. Season with salt and pepper. Cover and chill until ready to use. Place 2 wedges Wisconsin Camembert on the base of each filo rectangle. Top with 1/2 of a roasted pepper and 1/3 cup crab mixture. Fold filo over and seal to create a packet. Brush filo packet with remaining butter. Repeat process with remaining ingredients to create 6 packages. Place filo packages on a parchment-lined sheet pan. Bake in 375°F (190°C) oven 15 to 18 minutes or until golden.


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