Crab Artichoke Spinach Dip

Some of my friends, especially those who I’ve cooked for in the past, thought it was exciting that I was starting a food blog. Well, technically I have started it, but I never promised to post often. Actually I’ve made quite a few things that may someday become blog posts, but still need work before I’m willing to share the recipes. A few others are ready, if only I had taken photos the first time around. I’m also resisting the temptation to post only dessert recipes, which makes me especially happy with this post.

Before we get to the rich, tender, and delicious crab and cheese combination that you came here for, let me tell you about one of these other recipes that is under development. A few months ago I took a trip to Cambridge, MA. After a long day, having checked into my hotel room, I found myself far past dinner time and quite hungry. Not knowing the area or having the energy to explore, I wandered down to the hotel restaurant and got a seat for a Prix Fixe menu for some Italian food. Let me tell you, the bread and olive oil were fantastic that night, as are most things when you’re so hungry. With my stomach settled down, I got to enjoy the rest of my meal in a more relaxed state. Despite my predilection to avoid bacon, I started with the Spaghetti alla Carbonara. It was so good that I was somewhat stunned, having assumed I wouldn’t like the flavor of the meat all that much. As it turns out, the combination of the bacon (technically they used guanciale), onion, and Parmigiano reggiano is a great one. It’s not really all that surprising actually, and the egg makes the texture quite smooth… delightful overall. The rest of the meal was good too of course. I had organic chicken with soft white polenta and a mix of baby vegetables, followed by a dessert of cocoa zabiglone over a warm hazelnut cake sprinkled with whole hazelnuts and chocolate sauce. The restaurant is Dante, and it was just dumb luck that I ended up at an acclaimed “Best of Boston”(2008) establishment.

Of course I had to try to make the carbonara on my own, and I’ve had moderate success so far. When I attempted to scale up the recipe to 7 people for my friends, I found that I didn’t have enough sauce, hadn’t bought the right kind of bacon, had it sliced too thin, and didn’t get enough intensity out of the onions. Also, when I made fresh pasta, it didn’t have the right bite that was so flawless at Dante. My fresh pasta is only coming out right for ravioli. Once I get it all right, I’ll post it here. Don’t hold your breath. In the meantime, I have another recommendation for the dish — this weekend I was in NYC for theatre and visiting friends and had an equally amazing carbonara at Cara Mia in Hell’s Kitchen.

Now that you know what’s to come, let’s get back to… what was it? Oh yes, crab! Some days, the thing to do is just buy some frozen king crab legs, find the biggest pot you can, and steam them up. Served with a little glass bowl of clarified butter and maybe some white rice — you’re all set. The rest of the days, you might just buy a can of jumbo lump crab meat. I’m told the best are usually canned, but still refrigerated rather than shelf-stable. I had some leftover from making pizzas with crab, mozzarella, blue cheese, roasted pine nuts, and dried black currants (inspired by Teresa’s Caffe — I think they used chicken). Well, when one has an extra 1 – 1.5 cups of crab meat, you can beat making crab dip.

Crab Artichoke Spinach Dip

Usually when I have such an idea, I scour the internet for recipes. I end up with two or three that sound good, and pick the best elements of each to come up with my own recipe. I knew I wanted to use artichokes, and was inspired in this fashion to add spinach and Parmesan cheese as well. Actually, I substituted freshly grated Pecorino Romano cheese instead, since I like the sharp, salty flavor. Also, rather than using a full 8oz package of cream cheese, I made my dip a bit lighter with only half a package and a basic roux-thickened white sauce. I think it was the perfect consistency this way, but you can decide for yourself.

Also, it is important to note, this recipe is quite flexible in terms of quantities. If you are vegetarian, leave out the crab and put in more spinach. If you’re anti-vegetarian, add more crab! The most indulgent way to serve it is on top of wedges or cups of puff pastry, cooked golden brown in the oven at 400 degrees. Wheat crackers or pita chips are also acceptable.

Crab Artichoke Spinach Dip

1/2 lb (1-1.5 cups) fresh canned jumbo lump crab meat
1/2 cup grated Pecorino Romano cheese
14 oz can artichoke hearts, drained, rinsed and chopped
1.5 cups chopped frozen spinach, thawed
4 oz cream cheese
2 tbsp light olive oil
1 large onion, diced
1 large shallot, diced
2 tbsp flour
1.5 cups milk
salt and pepper to taste

In a heavy saucepan, sauté onions and shallots in olive oil until light brown.

Add artichoke hearts, season with a pinch of salt, and cook briefly. Break apart large pieces.

Add flour and cook for 2-3 minutes, stirring until all the flour is absorbed and no lumps remain.

Add milk and cook to thicken for about 5 minutes, stirring frequently. Add cream cheese and grated cheese, cook to melt.

Add spinach and crab meat, stirring a little bit to break apart some of the large pieces of crab.

Add salt & pepper to taste.

Pour into a casserole dish and serve immediately with crackers, pita chips, or on top of wedges of puff pastry.

This dish can be refrigerated and reheated in the oven at 350 degrees until bubbling.