Baked Crabmeat, Artichoke & Spinach Dip
Source of Recipe
Food Expert Emeril Lagasse
List of Ingredients
2 bunches fresh spinach, washed and picked over
2 slices apple-smoked bacon, chopped
1 cup finely chopped yellow onions
1 tablespoon olive oil
1 tablespoon chopped garlic
1 pound cream cheese, at room temperature
2 1/2 tablespoons fresh lemon juice
1 tablespoon Creole or other whole-grain mustard
1 teaspoon chopped fresh tarragon
1 tablespoon Worcestershire sauce
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 pound lump crabmeat, picked over for shells and cartilage
1 1/4 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon Emeril's Red Pepper Sauce
2 large egg yolks
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 cup freshly grated Monterey Jack cheese
1/2 tablespoon unsalted butter
1 cup dried fine bread crumbs
1 tablespoon olive oil
1 recipe Crispy Flour Tortillas (recipe below)
Recipe
Blanch the spinach in lightly salted boiling water. Drain well, squeezing to remove the water. Cool, coarsely chop and set aside.
Fry the bacon in the olive oil over medium-high heat until crisp. Add the onions and garlic, and cook, stirring, until soft, 2 to 3 minutes. Remove from the heat and set aside.
Preheat the oven to 350 degrees F. Combine the cream cheese, lemon juice and the mustard in the bowl of an electric mixer fitted with a paddle. Beat until smooth and creamy. Fold in the spinach and bacon mixture. Add the tarragon, Worcestershire, artichoke hearts, crabmeat, 1 teaspoon salt, white pepper, cayenne, pepper sauce, egg yolks, 1/2 cup of the Parmigiano-Reggiano cheese, and the Monterey Jack cheese. Mix well.
Lightly butter a 7x11-inch baking dish or shallow 2-quart baking dish. Pour the mixture into the prepared baking dish. Combine the remaining 1/4 cup Parmigiano-Reggiano cheese, the bread crumbs, the olive oil and 1/4 teaspoon salt in a food processor or electric blender. Pulse two to three times to blend. Spread the mixture evenly over the crabmeat mixture. Bake until bubbly and lightly golden, 30 to 35 minutes.
Serve hot with the crispy flour tortillas.
Crispy Flour Tortillas
Ingredients
Makes 6 to 8 servings
4 cups vegetable oil, for deep-frying
12 small flour tortillas, cut into small wedges
Salt to taste
Emeril's Original Essence to taste (recipe below)
Preparation
Heat the oil in a deep, heavy pot or electric fryer to 360 degrees F. Fry the tortilla strips, in batches, until lightly golden and crispy, 2 to 3 minutes.
Drain on paper towels and season with salt and Essence.
Emeril's Original Essence Creole Seasoning
Emeril's Original Essence is available in many supermarkets or via Emeril's Web site. Or you can mix up a batch at home.
Ingredients
Makes about 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Preparation
Combine all ingredients thoroughly and store in an airtight jar or container.
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