This recipe is close to my favorite appetizer from my favorite restaurant in Anchorage, Alaska. It's creamy and delicious served with thinly sliced crusty bread.This is different from most crab dips posted here because it doesn't call for cream cheese.

Ingredients

4 serv.

mayonnaise↗2⁄3 cup
canned artichoke heart1⁄2 cup
chopped
lump crabmeat, frozen or canned (no imitation crab meat)↗1⁄2 cup
fresh parmesan cheese↗1⁄3 cup
shredded
green onion↗1⁄4 cup
thinly sliced
fresh parsley↗1⁄2 teaspoon
minced

Step-by-step instructions

1
Mix all ingredients well. Bake in a 1 quart dish at 350* for 8-10 minutes. Serve hot.

Source: food.com

Original recipe ↗

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