CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)
Provided by calypan
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Coat a 1-quart baking dish with nonstick spray. Sauté onion in 3 teaspoons oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon. Spread crabmeat in prepared baking dish, then top with Brie mixture. Toss together panko and remaining 2 teaspoons oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.
CRAB-BRIE CHEESE BALL
This is no ordinary cheese ball! The phyllo-wrapped, baked Brie always wows the crowd at parties I host for the employees and customers of my small business. -Jody Issod, Marlborough, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients. Shape into a ball; set aside. Place one sheet of phyllo dough on a work surface. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Brush dough with butter. Repeat with remaining phyllo, brushing each layer with remaining butter., Place Brie in center of phyllo stack; top with ball of crab mixture. Bring up corners of dough around Brie and ball; invert and place seam side down in a greased 9-in. pie plate. Combine egg and water. Brush over dough., Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before serving with crackers.
Nutrition Facts :
BRIE, CRAB AND ARTICHOKE DIP
I haven't tried this yet but am on a big seafood kick since our honeymoon on the east coast! I think this would make a great fondue and plan to adapt it in that way.
Provided by spatchcock
Categories Crab
Time 35m
Yield 6-8 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
- Trim and finely chop leek.
- In a large bowl of water wash leek well and lift from water into a large sieve to drain.
- Finely chop onion.
- Rinse and finely chop artichoke hearts.
- Squeeze dry and finely chop spinach.
- Discard rind from Brie and cut into 1/4-inch pieces.
- In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
- Add wine and cook, stirring, 3 minutes.
- Add cream and simmer, stirring, 1 minute.
- Add Brie, stirring 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, and salt and pepper to taste and stir in cheese mixture.
- Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
- Serve dip hot with toasts.
Nutrition Facts : Calories 494.8, Fat 36.4, SaturatedFat 20.1, Cholesterol 171, Sodium 797.4, Carbohydrate 9, Fiber 2, Sugar 2.2, Protein 31.8
BAKED CRAB, BRIE, AND ARTICHOKE DIP
Categories Condiment/Spread Cheese Dairy Herb Shellfish Vegetable Bake Cocktail Party New Year's Eve Brie Crab Artichoke Leek Spinach Engagement Party Party Potluck Gourmet
Yield Serves 6-8 as an hors d'oeuvre or a first course
Number Of Ingredients 16
Steps:
- Preheat oven to 425° F. and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
- Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
- In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
- Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.
- Serve dip hot with toasts.
BAKED CRAB, BRIE, AND ARTICHOKE DIP
Categories Condiment/Spread Herb Bake Cocktail Party Brie Crab Artichoke Gourmet
Yield Makes 6 to 8 hors d'oeuvre or first-course servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
- Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
- In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
- Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
- Serve dip hot with toasts.
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