Ingredients
-
1
-
1
-
2
-
1/4
-
1/2
-
1/4
-
1/4
-
1/4
-
2
-
1/4
-
1/4
-
1/2
-
2
-
2
-
1
Directions
Spinach Lump Crab & Artichoke Dip, Recipe Courtesy Chef John Folse: For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup or throwing in 2 cups of chopped spinach and replacing the crab meat with oysters for a fabulous Oysters Rockefeller Dip or Soup, I am a chef 14 years strong and one of my favorite things to make is soup I made this dip for a large party It was excelent and with what was left I made soup It was outstanding Everyone said it should be on my menu , Recipe Courtesy Chef John Folse: For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup or throwing in 2 cups of chopped spinach and replacing the crab meat with oysters for a fabulous Oysters Rockefeller Dip or Soup
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Steps
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1
Done
|
Begin by Rinsing Artichokes Well Under Cold Water to Remove the Brine and Chop Coarsely in a Food Processor. |
|
2
Done
|
Remove and Set Aside For Later Use. |
|
3
Done
|
in a Two-Quart Heavy Bottom Saut Pan Melt Butter Over Medium High Heat. |
|
4
Done
|
Add Onions, Celery, Bell Peppers and Garlic. |
|
5
Done
|
Saut 3 to 5 Minutes or Until Vegetables Are Wilted. |
|
6
Done
|
Add Artichokes and Blend Well Into the Vegetable Mixture, Stir and Cook 5 Additional Minutes. |
|
7
Done
|
Sprinkle in Flour and Blend Well to Form a White Roux, Do not Brown. |
|
8
Done
|
Add Chicken Stock and Heavy Whipping Cream One Cup at a Time Whisking Constantly Until a Thick Cream Sauce Is Achieved. |
|
9
Done
|
Reduce Heat to Simmer. |
|
10
Done
|
Add White Wine and Season to Taste Using Salt and Pepper. |
|
11
Done
|
Simmer Approximately 15 Minutes Stirring Occasionally to Keep from Scorching. |
|
12
Done
|
the Mixture Should Resemble a Thick Cream Sauce and Should It Become Too Thick Additional Whipping Cream or Stock May Be Added to Reach Desired Consistency. |
|
13
Done
|
Add Spinach, Green Onions and Parsley Then Fold in Lump Crabmeat. |
|
14
Done
|
Cook 5 Minutes Longer, Then Remove from Heat. |
|
15
Done
|
Fold in Parmesan Cheese and Adjust Seasonings If Necessary. |
