Crab in a Coffin

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I saw Emeril make this on his new show Emeril's table except he put the filling between two sheets of puff pastry and didn't add any spinich. Anyways I tried it and all I could taste was the crab, and I only used 8ozs! Emeril, throughout the last 10-15 years of making his recipes has never let me down - but this one I have to say was an expensive mistake. I won't make it again. And to his credit maybe I am not the biggest fan of straight up crab in your face dishes.

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Received raves as a Christmas Eve appetizer = delish!

Highly recommend making it a day or more ahead then refrigerating so that the flavors can infuse each other.
Just reheat in a saucepan (the micro makes it too moist.

Some of the ingredient measurements I altered according
to my own taste, i.e. 1/2 TB Garlic; 1-1/4 TSP Salt;
1/8 TSP Cayenne; 1/2 TB Lemon Juice;
12-Ounces Artichoke Hearts; and
6 Strips Thick-Cut Applewood Bacon.

To save bucks, I used 5-6oz cans of Bumble Bee Fancy LUMP Crab Meat vs. fresh.

FYI: The recipe omits that when adding the flour, do so gradually.

Served with Tostitos Tortilla Chips and Arnold Cocktail Rye and Pumpernickel Bread slices. You will NOT be disappointed!

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I made this last night for my Halloween party and everyone liked it. It had good flavors to it with the onion, bacon, cheeses, etc. The only thing is I did serve it with breadsticks to look like bones. But breadsticks are conducive to getting a lot of the crab mixture as some of it falls off. So, I do recommend using crackers and a spoon to spread it on. I would definitely make this again!