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. Add the flour and cook, stirring constantly, to form a light roux, 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 3 to 4 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon and stir well. Fold in the crabmeat, being careful not to break up the lumps. Pour into the prepared bread shell and replace the top. Wrap tightly in aluminum foil and bake until hot, about 25 minutes.

Remove from the oven, carefully unwrap, and let sit for 5 minutes. Place on a cutting board or large platter and cut crosswise into thick slices. Serve hot.Yield: Makes 8 servings

Sausage-Stuffed Mushrooms

• 1 1/2 pounds white button mushrooms, wiped clean• 1/4 cup plus 1 teaspoon extra virgin olive oil• 6 ounces hot Italian sausage• 6 ounces sweet Italian sausage• 1/4 cup finely chopped yellow onions• 2 tablespoons finely chopped green bell peppers• 2 tablespoons finely chopped celery• 1 teaspoon minced garlic• 1/4 cup plain dry bread crumbs• 1/4 cup freshly grated Parmesan cheese• 2 tablespoons plus 2 teaspoons minced fresh parsley• 1 teaspoon Emeril's Original Essence

Preheat the oven to 400ºF.

Remove the stems from the mushrooms and mince to make 1 cup. Discard the remaining stems.

In a large bowl, toss the mushroom caps with 1/4 cup of the olive oil.

In a medium skillet over medium-high heat, cook the sausage, stirring, until browned, about 4 minutes. Add the onions, bell pepper, celery, and minced mushroom stems and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove from heat.Place the sausage mixture in the bowl of a food processor. Add 2 tablespoons of the bread crumbs, 2 tablespoons of the cheese, 2 tablespoons of the parsley, the Essence, and the remaining teaspoon of olive oil. Pulse to combine.

Fill each mushroom cap with about a heaping teaspoon of the sausage filling and place on a large baking sheet.

In a small bowl, combine the remaining 2 tablespoons bread crumbs and 2 tablespoons cheese and sprinkle over the mushroom caps. Bake until the filling is browned and the mushrooms are tender, 15 to 18 minutes.

Transfer to a serving dish or platter, garnish with the remaining 2 teaspoons parsley and serve warm or at room temperature.Yield: Makes 8 servings

Recipes courtesty of Emeril Lagasse, copyright 2004.