- Details
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Parent Category: Recipes
1 tablespoon vegetable oil
1 tablespoon minced garlic
4 green onions, finely chopped (include half of green top)
8 ounces Brie
8 ounces cream cheese, room temperature
1 cup milk
1 pound crabmeat
10 ounces frozen, chopped spinach,
thawed and squeezed dry
6-ounce jar marinated artichoke hearts, drained and chopped
1 tablespoon prepared mustard
In a large skillet over medium heat, sauté the garlic and onion, until
the onion is limp. Remove any rind from the Brie and cut into 1/2 inch
pieces. Add to the skillet. Cut cream cheese into cubes and add to the
skillet with the milk. Cook and stir just until cheeses melt. Remove
from heat and dump into mixing bowl. Pick through crab to remove any
pieces of shell. Add spinach, artichoke hearts, crab and mustard. Stir
gently to mix then spoon into a greased shallow 2-quart baking dish or
casserole. Place in roaster oven and bake at 425ºF for 15 to 20
minutes or until lightly browned. Serve with crackers or toasted
slices of French bread
