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Judith Hurley's Health Tips

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Jim Coleman Recipes

Baked Crab, Brie, and Artichoke Dip


  • 1 medium leek (white part only)
  • 1 medium Vidalia or other sweet onion
  • 1 cup drained canned artichoke hearts
  • ½ cup thawed frozen chopped spinach
  • 1 ½ pound Brie
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • ¼ cup Riesling or other medium-dry white wine
  • 2/3 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 ½ pound fresh jumbo lump crabmeat
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Tabasco, or to taste

Accompaniment: toasted thin baguette slices


Preheat oven to 425° F and lightly oil and 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 cup into ¼ 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 crabmeat. In a large bowl stir together crabmeat, 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 with dip hot with toasts.

©2008 WHYY