Warm Blue Crab Au Grautin

By rebecca78

Ingredients

• 1 package (10 oz.) frozen chopped spinach, cooked
• 2 T unsalted butter
• 1 T garlic, minced
• 1/4 cup onion, minced
• 1/2 cup white wine
• 2 T flour
• 1/2 cup heavy cream
• 1 t lemon zest
• Pinch cayenne pepper
• 1 t black pepper
• 1 1/2 t kosher salt
• 2 T basil, chopped
• 2 t thyme, chopped
• 2 cups artichoke hearts, coarsely chopped
• 1/4 cup Gruyere cheese, grated
• 1/4 cup Romano cheese, grated, plus more for topping
• 1/2 cup (4 oz.) cream cheese
• 1/2 pound cleaned crabmeat (jumbo lump recommended)

Details

Servings 4
Adapted from ocregister.com

Preparation

Step 1

Preheat oven to 275. Squeeze excess moisture from spinach. Melt butter in a large, oven-safe pan and sautee onions and garlic until translucent. Deglaze with white wine and reduce until dry. Add flour and mix.

When flour is combined, add heavy cream, lemon zest, cayenne, pepper, salt, thyme and basil. Heat mixture slowly and add the artichoke hearts, spinach and cheeses.

When all cheese is incorporated, remove pan from heat. Place the warm artichoke dip in a large baking dish and cover with crabmeat. Sprinkle additional Romano cheese on top. Place pan in preheated oven and cook until bubbly and caramelized on top.

Serve with garlic bread, tortilla chips or crostini.