My first pass at cooking with this cheese came in the form of phyllo dough squares with snow crab. This was a simple recipe. Layer about 15 sheets of phyllo, brushing butter on each layer. Cut into squares slightly larger than the Brie pieces and pierce each square with fork to prevent too much puffing. Bake as directed and remove from the oven 10 minutes before it’s done, i.e., 350°F for 10-15 minutes. Add the Brie and pieces of steamed snow crab leg meat. Return to the oven and bake for another 10 minutes or until the cheese starts to look gooey. Remove, drizzle on a few drops of white truffle oil, and serve. If you’re like me, you’ll burn the roof of your mouth and love doing it. Modesty aside, these squares were amazing. The mild crab and white truffle together with the warm, salty Brie and the buttery, crispy phyllo made me glad I baked extra squares.
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