Crab and Brie Cheese Ball (Massachusetts)

This is no ordinary cheese ball. The phyllo-wrapped, baked Brie always wows the crowd at parties.

1 (6 oz) can lump crabmeat, drained
¼ cup sweet red pepper, finely chopped
1 green onion, finely chopped
½ tsp. garlic salt
½ tsp. black pepper, freshly cracked
16 (14x9”) sheets phyllo dough
¼ cup butter, melted
1 (8 oz) round Brie cheese, rind removed
1 egg
1 Tbsp. water

To Serve:
assorted crackers

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a small bowl, combine the first five ingredients. Shape into a ball; set aside. Place one sheet of phyllo dough on a work surface. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Brush dough with butter. Repeat with remaining phyllo, brushing each layer with remaining butter.

Place Brie in center of phyllo stack; top with ball of crab mixture. Bring up corners of dough around Brie and ball; invert and place seam side down in a greased 9” pie plate. Combine egg and water. Brush over dough.

Bake for 20-25 minutes or until golden brown. Let stand for 5 minutes before serving with crackers.

Makes 8 servings.