Shelly's Recipe

CRAB AND ARTICHOKE DIP

Category: Dips - Cold

1/2 lbs backfin or lump crab meat
1 tbsp unsalted butter
1 small onion, minced
2 pkg (8 oz each) cream cheese, room temperature
1 tsp each: Worcestershire sauce, prepared horseradish
1/2 tsp Old Bay seasoning, or other seafood seasoning
5 dashes hot pepper sauce
1 can (133/4 oz) artichoke hearts, drained, chopped
1/4 cup Parmesan cheese crackers for serving

Heat oven to 400. Pick over crab meat, removing shells; set aside.

Melt butter in large skillet over medium-low heat. Add onion; cook until golden, 3 minutes. Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely. Fold in artichoke hearts and crab meat.

Pour mixture into shallow, ungreased 3-cup oven-proof bowl or 8 inch square baking dish. Sprinkle cheese evenly over top. Bake until bubbling and golden, 30 minutes. Serve with crackers.