CRAB & ARTICHOKE DIP

1 can artichoke hearts or quarters

1/3 pound lump crabmeat

1/3 pound backfin crabmeat

1/3 pound shredded cheddar cheese

1 1/3 cups mayonnaise

2 teaspoons Dijon mustard

1 1/3 teaspoon Worcestershire sauce

Dash cayenne pepper

4 teaspoons lemon juice

2/3 cups chopped fresh parsley

Pre-heat oven to 425° F. Strain artichoke hearts, squeezing out all excess water. Chop artichokes and place in a large mixing bowl. Pick through crabmeat for any shells. Add cleaned crabmeat to the artichokes. Add all other ingredients and blend well. Pour into a casserole dish and bake until hot and bubbly throughout. Serve with toast or crackers.

Makes: 1 quart

© 1989-2005 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden. More recipes at lucky32.com.