I just spotted this recipe last night in a new cookbook I bought, "Chesapeake Bay Cooking" by John Shields (who did the TV series):

Thelma's Crab and Artichoke Dip

8 ounces sharp cheddar cheese shredded
2 cups mayonnaise
1 Tbsp Dijon mustard
2 tsp Worchestershire sauce
Juice of 1 lemon
1/8 tsp cayenne
Freshly ground black pepper
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1 jar (16 ounces) artichoke hearts, drained and cut into small pieces
1 pound crabmeat, picked over
1/2 cup chopped parsley

Combine first ingredients in a large bowl. Stir until well mixed. Gently fold in the artichoke hearts, crabmeat and parsley.

Pour the mixture into a buttered 6-cup casserole dish. Bake at 350 for 20-25 minutes.