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Ingredients

• 1 oblong loaf firm bread or pumpernickel, about 9 by 5 by 3 inches
• 2 (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
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 cup (1/2-inch cubes) rindless Brie cheese
• 1 cup grated Monterey Jack cheese
• 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
• 4 strips bacon, fried crisp, drained and chopped
• 1 pound lump crabmeat, picked over for shells and cartilage
• "Bones" (thin breadsticks) or crackers, for dipping

Description

Food Network Invites You To Try This Crab In A Coffin Recipe From Emeril Lagasse.

Food Network