Dungeness Crab And Artichoke Dip With Crostini

Course : Dips
Serves: 10
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1/2 pound Dungeness crab meat
2 cups chopped artichoke hearts -- (not marinated)
8 ounces shredded parmesan cheese*
1/2 cup yellow onion -- 1/8 inch julienne
2 cups mayonnaise
6 loaf sourdough baguettes**

Preparation / Directions:

*Reserve 2 tablespoons cheese for garnish. **Cut on the bias into 1/4-by-4 1/4-inch slices. Combine crab, artichokes, cheese and onion in a bowl. Fold together with mayonnaise. Place in a pie tin or any metal pan. Pat down mix evenly. Bake in a 375F oven until golden brown on top (190internal temperature), about 5 to 10 minutes. While dip is heating, place baguette slices on cookie sheet and toast until golden brown. Place dip in warmed serving bowl, top with Parmesan and minced fresh parsley. Fan out toasted baguette slices--the crostini--alongside dip and garnish with lemon wedges.

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