Ingredients
- 2 cups chopped shallots
- 1/2 cup chopped garlic
- 2 tablespoons olive oil
- 8 ounces chopped artichoke hearts
- 8 ounces Dungenesss crab meat
- 4 cups spinach
- 1 cup heavy cream
- 1 teaspoon crushed red pepper
- 1/2 cup diced tomatoes
- 1 cup Boursin
- 1 cup bread crumbs
Directions
Preheat oven to 375 degrees F.
Saute shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and saute. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By weinerdogzrule
Oklahoma City, OK
on November 16, 2010
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Pretty good recipe, and doesn't involve too much prep work. Use fresh ingredients, and quality crab, and you can't go wrong.
By jrcomolli_11974556
jacksonville, 48
on June 10, 2010
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when you see these recipes try to not follow it exactly, add your own twist, try a different cheese or mixture that may compliment other coarses or dishes at YOUR dinner. season it different, add some more veg, somehow make it your own. If it turns out "terriable" (which i blame on the cook than its your fault for not making it better instead of following the recipe like a roadmap.
By joyobf_1081003
huntersville, NC
on January 03, 2010
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Made this last night - after reading through the recipe, did modify a bit since some of the quantities seem to be too much and would overpower.
Used about 1 c shallots, 1/4 c garlic, 3c frozen spinach (nuked some and squeezed out H2O, 8 oz artichokes, 1/2 lb backfin crab, 1 c half&half, 1 c fresh tomato, 1/2 teas crushed red pepper, and 8 oz whipped chive cream cheese (instead of Boursin.
Followed instructions for sauteeing, but did not puree or add cheese. Once sauteed, put into a sprayed casserole dish, added the cream cheese, added tiny squeeze of lemon juice & small bit of shaved parm, mixed up, topped with fresh bread crumbs and some more parm. Baked about 10-12 minutes. Served with whole grain melba toast and sliced baguette. The amounts for each ingredient worked well - tasted very good, nothing overpowering.
Read all 8 reviews