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La Belle Cuisine - More Appetizer Recipes
Fine Cuisine with Art Infusion
cook is to create. And to create well...
is an act of integrity, and faith."
Crab, Brie and Artichoke Dip
is like eating artichokes;
you have got to go through so much
to get so little."
Thomas Aloysius Dorgan
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La Belle Cuisine
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
2/3 cup heavy cream
3 tablespoons finely chopped
fresh parsley leaves
2 tablespoons finely chopped
fresh dill leaves
1 tablespoon finely chopped fresh
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
shallow baking dish (about 6-cup).
Trim and finely chop leek. In a large bowl of water wash leek well
lift from water into large sieve to drain. Finely chop onion.
artichoke hearts. Squeeze dry and finely
Discard rind from Brie and cut into
In a heavy skillet cook leek, onion, and garlic in oil over
heat, stirring until pale golden and stir in the artichoke hearts and
Add the wine and cook, stirring, 3 minutes. Add the cream
1 minute. Add Brie,
stirring until it just begins
to melt. Remove
from heat and stir herbs into
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
evenly in baking dish and bake in middle of
15-20 minutes, or until golden.
Serve dip hot with toasts.
Serves 6 to 8 as an hors doeurve or a first course.
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