Ready in 15 minutes
As served at the Hall Street Bar and Grill - Beaverton, Oregon
Fresh crab meat is preferred, but canned will do in a pinch.
"I made this for a bookclub meeting, and it went down a storm! I changed it slightly - by adding 1/2 mayo and 1/2 sour cream - and it was fab!"
Combine mayonnaise, artichoke hearts, crab meat, parmesan cheese and onion.
Refrigerate until serving time.
Prior to serving, bake in an ovenproof dish at 300 degrees for 10-12 minutes. Serve immediately with warm baguette bread.