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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 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 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 pound fresh jumbo lump crab meat or canned crab
2 tablespoons Dijon mustard
1 teaspoon 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 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.
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 to 20 minutes, or until golden.
Serve dip hot with toasts.
Note: Horseradish, cayenne can be added for extra zip.

Makes 6 to 8 hors d'oeuvre or first-course servings
Keywords: appetizers   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 15, 2007 by deebeeeff     Last Updated: September 30, 2014
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