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Crab-Brie Cheese Ball

 Crab-Brie Cheese Ball
This is no ordinary cheese ball! The phyllo-wrapped, baked Brie always wows the crowd at parties I host for the employees and customers of my small business.
8 ServingsPrep: 20 min. Bake: 20 min.


  • 1 can (6 ounces) lump crabmeat, drained
  • 1/4 cup finely chopped sweet red pepper
  • 1 green onion, finely chopped
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 16 sheets phyllo dough (14 inch x 9 inch sheet size)
  • 1/4 cup butter, melted
  • 1 round (8 ounces) Brie cheese, rind removed
  • 1 egg
  • 1 tablespoon water
  • Assorted crackers


  • 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-in. pie plate. Combine egg and water.
  • Brush over dough.
  • Bake at 375° for 20-25 minutes or until golden brown. Let stand
  • for 5 minutes before serving with crackers. Yield: 8 servings.

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Crab-Brie Cheese Ball (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer