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Baked Crab, Brie and Artichoke Dip


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  • 2 Tablespoons H. T. Traders Traditional Olive Oil
  • 1 medium sweet onion, finely chopped
  • 2 Tablespoons minced garlic
  • 1/2 H. T. Traders Quartered Artichoke Hearts, drained and finely chopped
  • 1/2 cup H. T. frozen spinach, thawed, squeeze dried and chopped
  • 1/4 cup medium-dry white wine
  • 2/3 cup H. T. heavy cream
  • 1 lb. Brie
  • 3 Tablespoons fresh parsley, finely chopped
  • 2 Tablespoons fresh dill, finely chopped
  • 1 Tablespoon fresh tarragon, finely chopped
  • 1 lb. fresh jumbo lump crab meat
  • 2 Tablespoons H. T. Dijon mustard
  • 1 teaspoon Tabasco sauce
  • SUBSTITUTION: 1 lb. cream cheese for 1 lb. Brie


Servings 6


Step 1

Preheat oven to 325 degrees F. In a skillet, saute onion and garlic in oil over medium heat until golden. Stir in artichoke hearts and spinach. Add wine and stir for 3 minutes. Add cream and simmer, stirring for a minute. Remove the rind from the Brie, cut into 1/4 inch pieces and add to the skillet mixture. Stir 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 ad salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake on middle rach for 15-20 minutes, or until golden.

Serve as an hors d'oeuvre with toasted thin baguette slices.


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