Hot Crabmeat Dip

• 2 (8 oz.) pkg. cream cheese
• 2 Tbsp. milk
• 1/2 medium finely chopped onion
• 2 tsp. horseradish
• 1/2 tsp. red pepper
• dash of black pepper
• 2 tsp. Worcestershire sauce
• 1 lb. crab meat or imitation crab
• 2 sheets phyllo pastry
• 2 Tbsp. butter or margarine, melted
• 8 oz. wheel firm ripe Brie cheese

1. Unfold phyllo and cut sheets in half crosswise.
2. Phyllo dries out quickly so keep it covered with a barely damp dish towel, when not working with it.
3. Place 1 sheet on piece of wax paper and brush lightly with butter.
4. Place cheese in middle.
5. Starting with 1 corner, bring up pastry to enclose cheese.
6. Pat gently, then brush with butter to smooth wrinkles and folds.
7. Turn cheese smooth side up.
8. Continue wrapping with remaining sheets and butter brush phyllo turning cheese over each time.
9. Brush top and sides with remaining butter.
10. Place cheese smooth side up on plate.
11. Freeze hard.
12. Wrap airtight.
13. Label.
14. Return to freezer.
15. To bake (450u0b0), place Brie smooth side up on baking sheet.
16. Bake 10 to 15 minutes until phyllo is lightly browned and cheese thawed.
17. Serve warm or cold.

cream cheese, milk, onion, horseradish, red pepper, black pepper, worcestershire sauce, crab meat, pastry, butter, wheel firm

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003788 (may not work)