Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: European Cheeses

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
--
Level:
Difficult
Yield:
6 to 8 servings

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Ingredients

1 1/2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
4 ounces wild mushrooms, stems removed, wiped clean and roughly chopped
1 cup lump crabmeat (about 1/3 pound), picked over for cartilage and shells
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
Pinch cayenne
2 tablespoons minced green onions
1 tablespoon minced parsley
1/2 teaspoon truffle oil
2 ounces goat cheese, crumbled
1 package frozen puff pastry (2 sheets), thawed
1 (1-pound) round Brie cheese
1 large egg, beaten with 2 teaspoons water for egg wash
1 bunch watercress, tough stems removed, rinsed and spun dry
Toast points, crackers, or croutons, accompaniment

Directions

Preheat the oven to 400 degrees F.

In a skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 1 to 2 minutes. Add the mushrooms and cook until they give off their liquid and start to color, about 4 minutes. Add the crabmeat, Essence, salt, and cayenne and cook, stirring, for 1 minute. Add the green onions and parsley and cook for 1 minute. Remove from the heat and stir in the truffle oil. Let cool and fold in the goat cheese. Adjust the seasoning to taste.

Roll out each sheet of pastry slightly, and cut each piece into a round 1-inch larger than the Brie. Using a paring knife, cut several leaves or other decorative shapes from the pastry scraps. Place 1 piece of pastry on a baking sheet lined with parchment paper.

Cut the Brie in 1/2 horizontally and lay 1 piece in the center of the pastry sheet, cut side up. Spread the cooled crabmeat mixture over the cut Brie and top with the remaining Brie 1/2, gently pushing the 2 halves together.

Paint the edges of the bottom piece of pastry with the egg wash. Top the cheese with the remaining pastry sheet, pinching the edges together to seal. Paint the top pastry lightly with the egg wash, being careful not to let any drip down the sides. Arrange the decorative leaves on top, and lightly paint with egg wash. Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven.

Line a platter with the watercress and place the baked brie on top. Let sit for 5 minutes. Surround with toast points and serve.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Comments & Reviews

recipe Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling
Brittany Stephenson, WV 11-28-2009
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The best thing I have ever eaten
Rated: 5 stars out of 5

I made this several years ago as an appetizer for a Christmas Party. My family ate the whole thing before the guests arrived.... It is my go-to recipe when I want to impress. Yum!Read more
recipe Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling
Michelle Playa del Rey, CA 12-26-2008
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Stupid good
Rated: 5 stars out of 5

I made this as part of a rich, over-the-top, and unconventional Christmas dinner for my fiance and I. I followed the recipe... to a T. I used a blend of oyster, bella, and mini portobello mushrooms and canned lump crab meat. It was amazing. I served it with just one other dish, which was also an Emeril recipe on this site called "Steak Diane."Read more
recipe Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling
Caroline Buffalo, NY 11-23-2008
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A Huge Hit - and easy to make substitutions.
Rated: 5 stars out of 5

I've been making this as a special holiday appetizer for years, and it's always the hit of the party. People now expect me... to bring it for ever Xmas and New Year's party I attend. Yes, it can be very expensive, but I generally skip the truffle oil unless I have it on hand from another use. Omitting it doesn't change the taste that dramatically. Do buy good REAL crabmeat - the other reviewer who said people asked her what kind of tuna it was must not have used high quality crabmeat. The sweetness and delicate flavor of the crab is just perfectly matched with the brie. I also make a version of this without the crab meat, and it's just as good and much more affordable. Read more
recipe Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling
Dana Bremerton, WA 01-25-2008
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OH MY GOD!
Rated: 5 stars out of 5

Yummy, yummy, yummy. This brought rave reviews at both Christmas parties we attended. Even my husband who hates mushrooms... loved this!Read more
recipe Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling
Anonymous 01-20-2008
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Five out of Five Stars
Rated: 5 stars out of 5

Oh my gosh was this good. A little labor intensive if you're not used to working with puff pastry, but completely worth it... in the end. Very rich and flavorful.Read more
recipe Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling
Ann Seattle, WA 09-01-2007
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Delicious w/ Dungeness
Rated: 5 stars out of 5

I have made this recipe several times using Dungeness crab and it is always the hit of the evening. There is never any left... over! It's expensive, but worth every penny. You could serve this and a little champagne for a little "dinner for two".Read more