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From: Nancy,.SanFran

Classic Crab and Artichoke Dip

This party favorite, adapted from a recipe from Clyde's Restaurant in Washington, D.C., will win over guests with its sheer luxury. Serve with sturdy crackers for dipping, or spread onto more fragile water crackers with a cocktail knife.

1/2 pound backfin or lump crab meat
1 tablespoon unsalted butter
1 small onion -- minced
2 packages cream cheese -- (8 ounces each) room temperature
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay seasoning or other seafood
seasoning
5 dashes hot pepper sauce
1 can artichoke hearts -- (13.75 ounces) drained, chopped
1/4 cup Parmesan cheese
Crackers -- for serving

Preparation time: 15 minutes
Cooking time: 3 minutes
Yield: 12 servings

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

2. 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.

3. 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.