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Baked Crab, Brie and Artichoke Dip




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Artichokes, Produce Market, Ortygia Island, Syracuse, Sicily, Italy
Artichokes, Produce Market, Ortygia Island, Syracuse, Sicily, Italy
Walter Bibikow
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Baked Crab, Brie, and Artichoke Dip

Tangos, Vero Beach, FL
Gourmet February 1998

1 medium leek
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

Preheat oven to 425 degrees 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 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 the artichoke hearts and
spinach. Add the wine and cook, stirring, 3 minutes. Add the cream
and simmer, stirring, 1 minute. Add Brie, stirring until it just begins
to melt. Remove skillet from heat and stir herbs into mixture.
Pick over the crab meat. In a large bowl stir together the crab meat,
mustard, Tabasco, and salt and pepper to taste and stir in the cheese
mixture. Spread mixture evenly in baking dish and bake in middle of
oven 15-20  minutes, or until golden. Serve dip hot with toasts.
Serves 6 to 8 as an hors d’oeurve or a first course.

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