Crab, Artichoke and Brie on Crostini: Hobo's Completely Infamous Dip

This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by France and pairs the Crab with the Sposato Frizzante Blend

By / Photography By Deny Howeth | December 14, 2017

Ingredients

  • 8 ounces softened cream cheese
  • 8 ounces softened brie (cut rind into little pieces)
  • 16 ounces jumbo lump crabmeat, without shells or cartilage
  • 1/2 cup roasted artichokes, diced
  • 1/4 cup roasted red peppers diced
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon white pepper
  • Pinch of dried oregano
  • 4 tablespoons mayonnaise

Preparation

Warm cream cheese and brie. Stir in mayonnaise. Fold in crab, artichokes, and peppers. Season. Serve on top of toasted French bread rounds.

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Lemongrass Skewered Shrimp

This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by Vietnam and pairs the Shrimp with the Sposato Sauvignon Blanc

Ingredients

  • 8 ounces softened cream cheese
  • 8 ounces softened brie (cut rind into little pieces)
  • 16 ounces jumbo lump crabmeat, without shells or cartilage
  • 1/2 cup roasted artichokes, diced
  • 1/4 cup roasted red peppers diced
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon white pepper
  • Pinch of dried oregano
  • 4 tablespoons mayonnaise
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