Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling

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So so good! Always a crowd pleaser!

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This was so off-the-planet creative that I made it right away a few years ago. At the time, I couldn't find the truffle oil ( much less ever heard of it! so I used a mushroom-infused olive oil that was available at a fine grocery store. The entire "brie cake" melted and oozed like white lava, but that made it memorable! I will make this again and serve with cool fruits, like grapes, honey dew melon, and kiwi. A selzer-based limeade in tonic water will take it over the top! Incredible.

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This was a instant hit at my unexpected dinner party. The movie producers were raving about it!

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I played with it a little. I bought puff pastry cups and followed the directions on the box. So once you cut off the tops you split the brie horizontally (like you would split a cake if you were going to make a layer cake then cut rounds out of brie with a cookie cutter and place them in the pastry cups. Then place the crab salad in the cups on top of the brie rounds and fill until bulging out of the top of the cup (gently, the pastry is fragile. Bake them for a few more minutes to brown the tops and melt the brie. i liked the pastry to cheese to crab ration much better this way.

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I make this without the crab, watercress, and green onions. I also added a 1 Tablespoon of minced thyme. It's delicious!

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I used only one sheet and just folded it over the brie with the that part down and it was very easy and quick, and looked awesome but I didn't like the crab with it. Perhaps it was bad crab, but I didn't like the combo at all. But would make again with something else, I'm thinking roasted garlic, sundried tomoates or pesto.

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I made this exactly and it was beautiful for a romantic appetizer for my husband and I. Turned out great, but I hadn't had Brie in decades and forgot what it tastes like. Therefore, needless to say I hated it, but had to give it 5 stars because it was perfect just not to my liking. Different cheese next time. :

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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!

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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."

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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.