Melt butter in skillet. Add shallots and sauté until golden. Add crab and heat through. Season w s&p, parsley and Tabasco. Spread slices of Brie over crab and keep over low heat until Brie softens enough to be stirred in without breaking up the lumps of crab. When mix is fairly homogeneous, set aside and let cool a bit. Preheat oven to 375. Assembly: unroll pkg of phyllo. Lift off 15 sheets and set aside covered w plastic wrap topped w a dish towel. Reroll the remaining phyllo and store. Remove cover. With a very sharp knife, carefully cut the stack in half lengthwise. Replace the cover. For each packet, lay out one strip of phyllo w the short end toward you and brush w melted butter. Fold in half lengthwise and butter again. Put about 1.5 tsp of filling at the bottom, off to one corner. Fold up the strip as you would a flag so that you end up w a neat little triangle. Set on buttered baking sheet and brush once again w butter. Repeat. If you are not planning to serve the triangles immediately, cover the baking sheets w plastic wrap and refrigerate. Otherwise, bake for 20-25 min. Serve hot. (This recipe can be doubled. They freeze very successfully. Arrange unbaked packets in single layer on plastic lined baking sheets. Brush w butter, wrap tightly and freeze. To bake, preheat oven to 375 and bake until golden
Butter 1T
Shallot 2T
Crab 0.5lb
Parsley 2 tsp
Hot Sauce to taste
Brie 0.5 lb, thinly sliced
Phyllo Dough 15 sheets (or use wonton wrappers)
Butter 0.75c clarified
