Prep 5 mins
Cook 30 mins
I haven't tried this yet but am on a big seafood kick since our honeymoon on the east coast! I think this would make a great fondue and plan to adapt it in that way.
- 1 medium leek (white part only)
- 1 medium vidalia onion
- 1⁄2 cup drained canned artichoke heart
- 1⁄2 cup thawed frozen chopped spinach
- 1 lb brie cheese
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 1⁄4 cup riesling wine or 1⁄4 cup other medium-dry white wine
- 2⁄3 cup heavy cream
- 3 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons finely chopped fresh dill leaves
- 1 tablespoon finely chopped fresh tarragon leaf
- 1 lb fresh jumbo lump crab meat (which would be my only option here in Indiana!) or 1 lb imitation crabmeat (which would be my only option here in Indiana!)
- 2 tablespoons Dijon mustard
- 1 teaspoon Tabasco sauce, to taste
- toasted thin slices baguette (for serving)
- Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
- Trim and finely chop leek.
- In a large bowl of water wash leek well and lift from water into a large sieve to drain.
- Finely chop onion.
- Rinse and finely chop artichoke hearts.
- Squeeze dry and finely chop spinach.
- Discard rind from Brie and cut into 1/4-inch pieces.
- In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
- Add wine and cook, stirring, 3 minutes.
- Add cream and simmer, stirring, 1 minute.
- Add Brie, stirring until it just begins to melt.
- Remove skillet from heat and stir herbs into mixture.
- In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
- Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
- Serve dip hot with toasts.
A fantastic recipe. Its always the most delicious appetizer wherever I the occasion. Thanks!
Just Made this today for christmas, and man was it a hit. I doubled everything because I was serving 18. Used fresh Jumbo Lump which made it $$$ at $16 a half lbs. and needing 2 lbs. However, the enjoyment from all was well worth the cost. This one is going to be made by me for years to come.
This is a superb, impressive appetizer. I really like that no mayo is used. I made this on Sunday for my neighbors and everyone wanted the recipe! I served this with warm french baguette and lemon slices. It's very good with a little lemon squeezed on it. This dip took much longer to prepare than the stated 35 minutes. Start to finish, it takes longer especially all the chopping. But it's really worth it! Thanks Meow for another great recipe! --Marla