Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Crabmeat, Artichoke, and Spinach Dip Recipe
    Lost? Site Map

    Baked Crabmeat, Artichoke, and Spinach Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 18 mins

    30 mins

    48 mins

    Manami's Note:

    This is a recipe I found on Emerils.com. Sounds wonderful - I have yet to try it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 18-20

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cook spinach in larged pot of slightly salted boiling water until wilted, about 3 minutes. For frozen spinach follow direstions on box.
    2. 2
      Drain and rinse under cold water to cool.
    3. 3
      Squeeze well to remove excess water.
    4. 4
      Coarsely chop the spinach and transfer to bowl.
    5. 5
      Fry the bacon in 1 Tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes.
    6. 6
      Add the onions and garlic & cook, stirring, until the onions are softened, 2-3 minutes.
    7. 7
      Add the spinach and let cool.
    8. 8
      Preheat oven to 350°F.
    9. 9
      Beat 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.
    10. 10
      Mix 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.
    11. 11
      Mix well.
    12. 12
      Lightly butter 11"x17" baking dish or shallow 2 quart baking dish.
    13. 13
      Pour mixture into dish.
    14. 14
      Combine the remaining 1/4 cup Parmagiano-Reggiano, the bread crumbs and the remaining salt in a food processor or electric mixer.
    15. 15
      Pulse 2 or 3 times to blend.
    16. 16
      Spread the mixture evenley over the crabmeat mixture.
    17. 17
      Bake until bubbly and lightly golden, 30-35 minutes.
    18. 18
      Serve hot with tortilla chips, toasted herbed pita points or with cocktail rye or pumpernickel bread.

    Ratings & Reviews:

    Advertisement

    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
    59%
    Total Fat 16.1 g
    24%
    Saturated Fat 8.5 g
    42%
    Cholesterol 80.7 mg
    26%
    Sodium 631.0 mg
    26%
    Total Carbohydrate 12.0 g
    4%
    Dietary Fiber 3.3 g
    13%
    Sugars 1.6 g
    6%
    Protein 14.8 g
    29%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites