Crab And Brie Dip Food

CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)

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.

BAKED CRAB, BRIE, AND ARTICHOKE DIP

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.

CRAB AND CREAM CHEESE DIP

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.

CRAB-BRIE CHEESE BALL

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.

DUNGENESS CRAB DIP

Steps:

• Preheat oven to 350° degrees F.
• Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
• In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
• When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
• Makes approximately 1 cup.

CRèME DE BRIE® CHAMPAGNE AND CRAB GRATIN

Steps:

• Heat broiler to 425°F In a medium sized saucepan, heat the butter over medium heat Add the flour to make a roux Add milk and cook for 3-4 minutes while stirring continually Add chopped garlic, artichoke bottoms, Alouette® Crème de Brie® and Champagne Bring to a light simmer Remove from heat and fold in the crabmeat Place in gratin dish or ovenproof casserole and top with Panko Place under broiler until golden brown Serve with crackers or toasted baguette slices

BRIE, CRAB AND ARTICHOKE DIP

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.