Crab Meat and Brie Phyllo Round

Prosciutto and dried cranberries can be substituted for the crabmeat.

Crab Meat and Brie Phyllo Round


  • 1 (6 ounce) can flaked crabmeat*, drained
  • 1/4 cup smoked ham, finely chopped
  • 1 scallion, thinly sliced
  • 1/2 teaspoon minced fresh garlic
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 20 (9 x 14) sheets Athens Fillo Dough, thawed
  • 1/4 cup butter, melted
  • 8 ounces Brie cheese
  • 1 egg
  • 1 tablespoon water

* For a variation, in place of crabmeat, combine 1/2 cup chopped Prosciutto with 1/2 cup dried cranberries. Place on top of Brie and continue as above.


  1. In a medium bowl, combine crabmeat, ham, scallion, garlic, pepper and salt, mixing lightly.
  2. Remove rind from top of Brie and top with crabmeat mixture.
  3. Prepare fillo round by placing Brie in center of intersecting fillo strips and enclosing with fillo.
  4. In small bowl, beat egg and water to make egg wash. Brush over fillo round. Place on ungreased baking sheet.
  5. Bake in preheated 350 degrees F oven for 20 to 25 minutes or until golden brown.
  6. Cool for 10 minutes prior to serving.
  7. Recipe and photo photo used with permission from: Athens Foods

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