Emeril's Appetizers
May 14, 2004 -- Ready for a springtime party? Emeril Lagasse's appetizer recipes will impress your friends and family.
First, check out Lagasse's recipes for Spinach, Artichoke, and Crabmeat Dip Served in Italian Bread. Then, try his amazing recipe for Sausage-Stuffed Mushrooms.
Spinach, Artichoke, and Crabmeat Dip Served in Italian Bread
• 2 Italian breads (12 to 13 inches in length and 3 to 4 inches wide)• Two 10-ounce packages fresh spinach, well rinsed and stems trimmed• 4 tablespoons unsalted butter• 1 cup chopped yellow onions• 1 tablespoon minced garlic• 1 teaspoon salt• 1/2 teaspoon ground black pepper• 1/4 teaspoon cayenne• 6 tablespoons all-purpose flour• 1 cup milk• 1 cup heavy cream• 2 teaspoons fresh lemon juice• 1 cup 1/2-inch cubes rindless Brie cheese• 1 cup grated Monterey Jack cheese• 1/2 cup freshly grated Parmesan cheese• One 6 1/2-ounce jar marinated artichoke hearts, drained and chopped• 4 strips bacon, fried crisp, drained and cut into 1/2 inch pieces• 8 ounces fresh lump crabmeat, picked over for shells and cartilage
Preheat the oven to 350° F.
Using a serrated knife, cut the bread in half lengthwise. Hollow out the center from the bottom half of the bread, leaving a 1-inch shell. Discard the center portion. Place the bread shell and top on a large baking sheet and set aside.
Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh in a large bowl of ice water. Squeeze to remove all excess water and chop. Set aside.
In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne and cook, stirring, for 1 minute.
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