- Two 10- to 12-ounce bunches spinach, trimmed and washed
- 2 slices bacon, preferably apple-smoked, chopped
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onions
- 1 tablespoon chopped garlic
- Two 8-ounce packages cream cheese, at room temperature
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon Creole or other spicy whole-grain mustard
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
- 1 tablespoon Worcestershire sauce
- 1 pound lump crabmeat, picked over for shells and cartilage
- One 14-ounce can artichoke hearts, drained and coarsely chopped
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 3/4 cup freshly grated Parmigiano-Reggiano (about 3 ounces)
- 2 large egg yolks
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon Emerilís Red Pepper Sauce or hot pepper sauce
- 1/2 tablespoon unsalted butter, softened for the baking dish
- 1 cup fine dried bread crumbs
- Crispy Tortilla Chips
- Cook the spinach in a large pot of lightly salted boiling water until wilted, about 3 minutes. Drain and rinse under cold water to cool. Squeeze well to remove the excess water. Coarsely chop the spinach and transfer to a bowl.
- Fry the bacon in 1 tablespoon of the olive oil in a large skillet over medium-high heat until crisp, about 5 minutes. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes. Add to the spinach and let cool.
- Preheat the oven to 350?F.
- Beat the cream cheese, lemon juice, mustard, tarragon, and Worcestershire sauce in the bowl of an electric mixer fitted with a paddle attachment or with a wooden spoon until smooth and creamy. Mix in the spinach and bacon mixture, then the crabmeat, artichoke hearts, Jack cheese, 1/2 cup of the Parmigiano-Reggiano, the egg yolks, 1 teaspoon of the salt, the white pepper, cayenne, and pepper sauce. Mix well.
- Lightly butter an 11 x 7-inch baking dish or shallow 2-quart baking dish. Pour the mixture into the dish.
- Combine the remaining 1/4 cup Parmigiano-Reggiano, the bread crumbs, and the remaining 1 tablespoon olive oil and 1/4 teaspoon salt in a food processor or electric blender. Pulse two to three times to blend. Spread the mixture evenly over the crabmeat mixture. Bake until bubbly and lightly golden, 30 to 35 minutes.
- Serve hot with the crispy tortillas chips.
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