This decadant hors d’oeuvre comes from the popular steak and seafood restaurant Tangos in Vero beach ,Florida. Their seafood is always delicious and fresh and the food presentation suberb. Although the recipe does contain crab meat ,I have successfully prepared this dip without.
Serves 6 to 8 as a first course
1 medium leek (white part only)
1 medium vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 lb Brie
2 tbs minced garlic
2 tbs olive oil
1/4 cup Riesling or other medium -dry white wine
2/3 cup heavy cream
3 tbs finely chopped fresh parsley leaves
2 tbs finely chopped dill leaves
1 tbs finely chopped tarragon leaves
1 lb fresh jumbo lump crab meat
2 tbs Dijon mustard
1 tsp Tabasco or to taste
Accompaniment : toasted thin baguette slices
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, Tobasco 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 with toasts.
Filed under: Appetizers, Seafood | Tagged: appetizer, Baked Crab Brie and Artichoke dip, dip, Tangos Vero Beach Florida | Leave a Comment »
