Ingredients

1 medium leek (white part only)

1 medium Vidalia or other sweet onion

1/2 cup drained canned artichoke hearts

1/2 cup thawed frozen chopped spinach

1 pound Brie

2 tablespoons minced garlic

2 tablespoons olive oil

1/4 cup Riesling or other medium-dry white wine

2/3 cup heavy cream

3 tablespoons finely chopped fresh parsley leaves

2 tablespoons finely chopped fresh dill leaves

1 tablespoon finely chopped fresh tarragon leaves

1 pound fresh jumbo lump crab meat

2 tablespoons Dijon mustard

1 teaspoon Tabasco, or to taste

• Accompaniment: toasted thin baguette slices

Description

'While Vacationing In Vero Beach, Florida, I Had A Magnificent Meal At Tangos,' Writes Peter Colley Of Silver Creek, Colorado. 'The Food...

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