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ALL RECIPES

Crab, Spinach and Brie Dip

  • Pair with Chardonnay
Primary Ingredients

1 medium leek (white part only)

1 medium Vidalia or other sweet onion

1 cup wilted baby spinach squeezed dry of all liquid, chopped

1 pound Brie

2 tablespoons minced garlic

2 tablespoons olive oil

¼ cup dry white wine

⅔ cup heavy cream

3 tablespoons finely chopped fresh parsley leaves

2 tablespoons finely chopped fresh dill leaves

1 tablespoon finely chopped fresh tarragon leaves

1 pound fresh jumbo lump crab meat, picked clean of all shells

2 tablespoons Dijon mustard

1 teaspoon Tabasco, or to taste

Salt and white pepper to taste

Primary Technique
  1. Preheat an oven to 425°F and lightly oil an 11-inch gratin or another shallow baking dish.
  2. Trim and finely chop leek. In a large bowl of water wash the leek well and lift from water into a mesh strainer to drain.
  3. Finely chop the onion. Squeeze dry and finely chop the spinach. Discard rind from Brie and cut into 1/4-inch pieces.
  4. In a heavy skillet cook the leek, onion, and garlic in oil over moderate heat, stirring, until pale golden; stir in the spinach.
  5. Add the wine and cook, stirring until almost dry.
  6. Add the cream and simmer for 1 minute.
  7. Add the Brie stir constantly until it just begins to melt.
  8. Remove the mixture from heat and stir the in the herbs.
  9. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
  10. Spread mixture evenly in a baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
  11. Serve with warm Crostini.
crab dip
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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