Crab Baked Brie

This month’s Gourmet Dinner Club (GDC) theme was ‘Under the Sea’ and I was charged with bringing an appetizer. I thought about a salmon or trout spread or a boiled shrimp with an interesting dipping sauce. Then I recalled a stuffed baguette with crab and brie that Julie O used to make for neighborhood ladies’ nights. I decided to make a gluten-free/wheat-free version of this great appetizer. 

I started with lump crabmeat – the kind I use to make crabcakes. I folded in red pepper, scallions, tarragon, garlic plus some fine sea salt and freshly ground pepper. You can prepare this the night before serving. 

I recommend a mild brie so that it doesn’t overpower the crab. I used FireFly Farms’ Merry Goat Round from Maryland. It’s a brie-like cheese made from goat’s milk (traditional brie is made from cow’s milk). When making a baked brie, I like to use a round brie versus a wedge, but any mild brie (in any shape will do).

This appetizer was easy to prepare and a crowd pleaser. It would make a nice addition to a holiday meal or holiday party.

Sadly we never listened to “Under the Sea” from Disney’s The Little Mermaid that night, but that doesn’t mean that it wasn’t going through my head…