1 hr 18 mins
This is a recipe I found on Emerils.com. Sounds wonderful - I have yet to try it.
My Private Note
Units: US | Metric
- 20 ounces spinach, trimmed & chopped or
- 2 (10 ounce) boxes frozen chopped spinach
- 2 slices bacon, sliced
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 (8 ounce) packages cream cheese, softened
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon spicy whole grain mustard
- 1/2 teaspoon dried tarragon
- 1 tablespoon Worcestershire sauce
- 1 lb lump crabmeat, picked over for shells & cartilage
- 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 1 cup shredded monterey jack cheese
- 3/4 cup freshly grated parmigiano-reggiano cheese
- 2 large egg yolks
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon hot pepper sauce, Tabasco
- 1/2 tablespoon unsalted butter, softened for baking dish
- 1 cup fine fresh dried breadcrumbs
- 1Cook spinach in larged pot of slightly salted boiling water until wilted, about 3 minutes. For frozen spinach follow direstions on box.
- 2Drain and rinse under cold water to cool.
- 3Squeeze well to remove excess water.
- 4Coarsely chop the spinach and transfer to bowl.
- 5Fry the bacon in 1 Tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes.
- 6Add the onions and garlic & cook, stirring, until the onions are softened, 2-3 minutes.
- 7Add the spinach and let cool.
- 8Preheat oven to 350°F.
- 9Beat the cream cheese, lemon juice, mustard, tarragon & Worcestershire sauce in the bowl of an electric mixer fitted with paddle attachment or with a wooden spoon until smooth & creamy.
- 10Mix in the spinach and bacon mixture, then the crabmeat, artichoke herats, Jack cheese, 1/2 cuo of the Parmgiano-Reggiano, the egg yolks, 1 teaspoon of salt, white pepper, cayenne and Tabasco, if using.
- 11Mix well.
- 12Lightly butter 11"x17" baking dish or shallow 2 quart baking dish.
- 13Pour mixture into dish.
- 14Combine the remaining 1/4 cup Parmagiano-Reggiano, the bread crumbs and the remaining salt in a food processor or electric mixer.
- 15Pulse 2 or 3 times to blend.
- 16Spread the mixture evenley over the crabmeat mixture.
- 17Bake until bubbly and lightly golden, 30-35 minutes.
- 18Serve hot with tortilla chips, toasted herbed pita points or with cocktail rye or pumpernickel bread.
Browse Our Top Crab Recipes
Nutritional Facts for Baked Crabmeat, Artichoke, and Spinach Dip
Serving Size: 1 (152 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 244.9
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 8.5 g
- Cholesterol 80.7 mg
- Sodium 631.0 mg
- Total Carbohydrate 12.0 g
- Dietary Fiber 3.3 g
- Sugars 1.6 g
- Protein 14.8 g