Login to Save Like

Ingredients

• 2 slices apple bacon, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 tablespoon chopped garlic
• 2 bunches fresh spinach, washed and picked over
• 1 pound cream cheese, softened
• Juice of 1 lemon
• 1 tablespoon Creole mustard
• 1 teaspoon chopped fresh tarragon
• 1 tablespoon Worcestershire sauce
• 1 can artichoke hearts, drained and coarsely chopped
• 1 pound lump crabmeat, picked over for shells
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon Crystal Hot Sauce
• 2 egg yolks
• 3/4 cup grated Parmesan cheese
• 1 cup grated Monterey Jack cheese
• 1/2 tablespoon unsalted butter
• 1 cup fresh breadcrumbs
• 1 tablespoon olive oil
• Salt to taste
• White pepper to taste
• CRISPY FLOUR TORTILLAS:
• 12 small flour tortillas, cut into wedges
• 4 cups vegetable oil for deep-frying
• Salt and Essence for seasoning

Description

Baked Lump Crab' Artichoke' And Spinach Dip With Crispy Flour Tortillas

Emerils