Parmesan-Artichoke-Crab Wedges...

This is fun to make for dinner or an appetizer...it could easily be either....for dinner just serve it with a large salad and as an appetizer just place on a board or large plate with a sharp knife to slice into wedges... to make it can be a group effort or can be done the day before and popped in the oven in time for dinner....

Parmesan-Artichoke-Crab Wedges...

1 crust of rolled refrigerated unbaked pie crust

1 cup of finely chopped leeks

1/2 cup of finely chopped fennel

1 tablespoon of olive oil

3 slices of bacon

1/2 cup of kalamata olives sliced

1 cup of grated Parmesan

3/4 cup of canned rinsed artichoke hearts

1/2 cup of mayonnaise

1/2 cup of sour cream

6 ounces of crab

snipped fennel fronds for garnish

1. Saute bacon over medium heat..set aside on a paper towel to drain....saute leeks and fennel over medium heat until softened...set aside in a bowl...

2. mix the mayo, sour cream, artichokes, 1/2 cup of the Parmesan and the crab...set aside

3. take a pre-made pie crust, and place on a non stick baking pan....sprinkle with a little cheese, leaving the outer 1 1/2 inches around the outside clear...next the leek mixture, next bacon, then the artichoke slurry, spread evenly over the top the olives and start pulling up the edges all the way around, then sprinkle with remaining shredded cheese...

4. put in a 375 oven for 35 minutes or until golden....sprinkle the fennel fronds over the top for garnish and serve!

this can be completed through step 3 and refrigerated up to 24 hours prior to baking....

saute bacon...

slice fennel and leeks......

shred cheese....

saute the leeks and fennel...I used the bacon pan and added a little olive oil...

mix the mayonnaise and sour cream....

add crab meat...

and toss lightly...please use a bigger bowl....

add the artichoke and cheese....(You can shorten this by purchasing the artichoke dip from your deli department and adding the crab)

place your pre-made pie crust on a baking sheet....

spread light layer of cheese over crust....

add leek and fennel mixture...

add bacon.....

add artichoke slurry and olives.....

start pulling up the edges.....every time I see a picture of my hands I see my mothers and grandmothers hands...

cover with remaining cheese and place in oven.....

remove when golden brown, and oh so fragrant...

cut in wedges and serve.......sorry for the pictures...not very good lighting..I hope it is not hurting your eyes...

oh so great!!!!!  Serve with a big salad and glass of red wine!!!

Cheers to Happy  !!