Baked Crab, Brie, and Artichoke Dip Recipe

Name: Baked Crab, Brie, and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium leek (white part only); 1 medium Vidalia or other sweet onion; 1/2 cup drained canned artichoke hearts; 1/2 cup thawed frozen chopped spinach; 1 pound Brie; 2 tablespoons minced garlic; 2 tablespoons olive oil; 1/4 cup Riesling or 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 leaves; 1 pound fresh jumbo lump crab meat; 2 tablespoons Dijon mustard; 1 teaspoon Tabasco, or to taste; Accompaniment: toasted thin baguette slices

Servings: persons

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or 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 leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

1
Preheat oven to 425F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
2
Trim and finely chop leek.
3
In a large bowl of water wash leek well and lift from water into a large sieve to drain.
4
Finely chop onion.
5
Rinse and finely chop artichoke hearts.
6
Squeeze dry and finely chop spinach.
7
Discard rind from Brie and cut into 1/4-inch pieces.
8
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.
9
Add wine and cook, stirring, 3 minutes.
10
Add cream and simmer, stirring, 1 minute.
11
Add Brie, stirring until it just begins to melt.
12
Remove skillet from heat and stir herbs into mixture.
13
Pick over crab meat.
14
In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
15
Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
16
Serve dip hot with toasts.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium leek (white part only), 1 medium Vidalia or other sweet onion, 1/2 cup drained canned artichoke hearts, 1/2 cup thawed frozen chopped spinach, and more.

Yes, Baked Crab, Brie, and Artichoke Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Crab, Brie, and Artichoke Dip

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