Recipes | 25 October 2016Wow Guests with this Addictive Crab, Spinach, and Artichoke Dip Share article facebook twitter google pinterest Who doesn’t love spinach and artichoke dip? The only thing that can make it better is deliciously sweet crab meat. This recipe from Acadiana Table adds some yummy Cajun flair that makes this app simply addictive. Spinach and artichoke dip is always a crowd favorite, but adding lump blue crabmeat brings a touch of elegance that will leave you happy to be singing the blues. Hot, creamy, and stepped up with just enough heat to get your undivided attention, this dip works in pitch-perfect, three-part harmony: Wilted spinach, chunky artichoke hearts, and succulent blue crab make sweet music in a black iron skillet. Serves 6 to 10 1 tablespoon (15 ml) olive oil 1 tablespoon (14 g) unsalted butter 2 cups (320 g) diced yellow onion 1 cup (150 g) diced green bell pepper 1 cup (120 g) diced celery ½ cup (30 g) chopped flatleaf parsley 1 tablespoon (10 g) minced garlic ½ cup (63 g) unbleached all purpose flour 2 cups (475 ml) halfandhalf 1 pound (455 g) fresh spinach leaves 2 cans (12 ounces, or 340 g) whole artichoke hearts packed in water, drained 1 teaspoon freshly ground white pepper 1 teaspoon granulated garlic 1 tablespoon (10 g) Cajun Seasoning Blend (below) Dash of hot sauce Kosher salt and freshly ground black pepper 2 cups (230 g) freshly grated pepper Jack cheese 1 cup (235 ml) heavy cream, or as needed 2 tablespoons (16 g) cornstarch 2 tablespoons (28 ml) cold water 8 ounces (225 g) white lump crabmeat, picked over for shells and cartilage Preheat the oven to 450°F (230°C, or gas mark 8). Heat the oil and butter in a 10inch (25 cm) castiron skillet over mediumhigh heat. Add the onions, bell pepper, and celery and cook just until the onions turn translucent, about 5 minutes. Add the parsley and minced garlic and stir to combine. Sprinkle the ?our over the vegetables and cook for 3 minutes, stirring constantly. Add the halfandhalf and continue stirring as the mixture thickens. Add the spinach and artichokes, stirring until the spinach begins to wilt into the hot liquid. Season with the white pepper, granulated garlic, CajunSeasoning Blend, a dash of hot sauce, and salt and pepper to taste. Add the pepper Jack cheese and stir. Continue cooking until the cheese is melted and all is combined, about 5 minutes. At this point, you will see just how thick the mixture is and be able to adjust accordingly. It should be thick enough (not runny) to be scooped up with a tortilla chip. If too thick, thin the mixture by gradually adding the cream until it thins out. If too thin, thicken by mixing equal parts of cornstarch and water to make a slurry and add the slurry to the mixture. Add the crabmeat to the skillet and stir it into the spinach mixture, trying not to break up the lumps. Bake until the dip is bubbling hot, about 12 minutes. Serve right away with tortilla chips or crackers. Cajun Seasoning Blend This dry seasoning blend delivers a mix of distinct, yet perfectly balanced, spice components— all working in combination to deliver a wallop of Cajun flavor. And it’s multipurpose: It infuses a deep, savory spiciness when added to the pot, it penetrates with a peppery punch when used as a rub, and it adds a zing when sprinkled on a finished dish. Makes 11?4 cups (about 190 g) ¼ cup (72 g) salt ¼ cup (36 g) granulated garlic ¼ cup (24 g) finely ground black pepper 2 tablespoons (14 g) sweet paprika 2 tablespoons (14 g) onion powder 2 tablespoons (12 g) finely ground white pepper 1 tablespoon (12 g) celery salt 1 tablespoon (5 g) cayenne pepper Add all of the ingredients to a food processor and blend. Pour into an airtight container and store at room temperature for up to 6 months. Table Tip This blend forgoes the dried herbs (oregano, thyme, basil, and so forth), which allows you to control those flavors in your dish individually. The heat level is moderate, so feel free to add more cayenne, red pepper flakes, or hot sauce to your finished dish. This home prepared blend does not contain the anti-caking compounds found in many commercial spice blends, so store it in a dry place. Buy from an Online Retailer US: UK: Grab a seat at Acadiana Table and explore a cuisine and culture filled with flavor. In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they’ve been cooking Creole and Cajun for years. Book chapters include: – First You Make a Roux – Sunrise in Acadiana – Simmering Black Pots – A Little Lagniappe on the Side – Farm Fresh – The Cajun/Creole Coast – If it Flies, It Fries – Meats and the Mastery of the Boucherie – Sweet Surrender Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.