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The Ladybugs' Recipes

Baked Crab, Brie, and Artichoke Dip
From:  Becky
1/2 c
1/2 c
1 lb
2 T 
2 T 
1/4 c
2/3 c
3 T
2 T
1 T
1 lb
2 T
1 tsp
medium leek, washed well, finely chopped
medium Vidalia or other sweet onion, finely chopped
canned artichoke hearts, drained, rinsed & finely chopped
frozen chopped spinach, thawed & squeezed dry
Brie - remove & discard rind - cut into 1/4-inch pieces
minced garlic
olive oil
Riesling or other medium-dry white wine
heavy cream
fresh parsley leaves, finely chopped
fresh dill leaves, finely chopped
fresh tarragon leaves, finely chopped
fresh jumbo lump crab meat
Dijon mustard
Tabasco, or to taste

1.  Preheat oven to 425E F.
2.  Lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
3.  Rinse and finely chop artichoke hearts.
4.  In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden.
5.  Stir in artichoke hearts and spinach.
6.  Add wine and cook, stirring, 3 minutes.
7.  Add cream and simmer, stirring, 1 minute.
8.  Add Brie, stirring until it just begins to melt.
9.  Remove skillet from heat and stir herbs into mixture.
10.  Pick over crab meat.
11.  In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste.
12.  Stir in cheese mixture.
13.  Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.

Accompaniment: toasted thin baquette slices

Serves 6-8 as an hors d'oeurve or a first course.