Baked Crab, Brie, And Artichoke Dip Recipe

• 1 med leek -- minced
• 1 med Vidalia or possibly other sweet onion - finely minced
• 1/2 c. artichoke hearts -- liquid removed
• 1/2 c. frzn minced spinach -- thawed
• 1 lb Brie
• 2 Tbsp. garlic -- chopped
• 2 Tbsp. extra virgin olive oil
• 1/4 c. Riesling or possibly other medium-dry white wine
• 2/3 c. heavy cream
• 3 Tbsp. fresh parsley leaves -- finely minced
• 2 Tbsp. fresh dill leaves -- finely minced
• 1 Tbsp. fresh tarragon leaves -- finely minced
• 1 lb fresh jumbo lump crab meat
• 2 Tbsp. Dijon mustard
• 1 tsp Tabasco -- or possibly to taste

1. Accompaniment: toasted thin baquette slices
2. Preheat oven to 425 F. and lightly oil an 11-inch gratin or possibly other shallow baking dish (about 6-c.).
3. Trim and finely chop leek.
4. In a large bowl of water wash leek well and lift from water into large sieve to drain.
5. Finely chop onion.
6. Rinse and finely chop artichoke hearts.
7. Squeeze dry and finely chop spinach.
8. Throw away rind from Brie and cut into 1/4-inch pcs.
9. In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring till pale golden brown and stir in artichoke hearts and spinach.
10. Add in wine and cook, stirring, 3 min.
11. Add in cream and simmer, stirring, 1 minute.
12. Add in Brie, stirring till it just begins to heat.
13. Remove skillet from heat and stir herbs into mix.
14. Pick over crab meat.
15. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mix.
16. Spread mix proportionately in baking dish and bake in middle of oven 15-20 min, or possibly till golden brown.
17. Serve dip warm with toasts.
18. Serves 6-8 as an hors d'oeurve or possibly a first course.

vidalia, garlic, extra virgin olive oil, white wine, heavy cream, parsley, dill, tarragon, fresh jumbo lump crab meat, mustard

Taken from cookeatshare.com/recipes/baked-crab-brie-and-artichoke-dip-74494 (may not work)