Classic crab and artichoke dip

• backfin crab meat or lump crabmeat↗1⁄2 lb
• unsalted butter↗1 tablespoon
• small onion, minced↗1
• cream cheese, room temperature↗2
• Worcestershire sauce↗1 teaspoon
• prepared horseradish↗1 teaspoon
• Old Bay Seasoning or other seafood seasoning1⁄2 teaspoon
• hot pepper sauce (such as Tabasco)↗5 dashes
• artichoke hearts, drained, chopped1 can
• parmesan cheese, grated↗1⁄4 cup
• cracker

  for serving

Step-by-step instructions

1. 1

   Heat oven to 400°.

2. 2

   Pick over crab meat, removing shells; set aside.

3. 3

   Melt butter in a large skillet over medium-low heat; add onion, cook until golden, 3 minutes.

4. 4

   Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely, fold in artichoke hearts and crab meat.

5. 5

   Pour mixture into a shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish.

6. 6

   Sprinkle cheese evenly over the top and bake until bubbling and golden, 30 minutes.

7. 7

   Serve with crackers.