BRIE, CRAB AND ARTICHOKE DIP

Brie, Crab and Artichoke Dip image

Provided by spatchcock

Categories Crab

Time 35m

Yield 6-8 appetizer servings

Number Of Ingredients 16

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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)

Steps:

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.