Source: Chef Barrae

This warm dip will be a hit at your next special occasion, made with mayonnaise, parmesan cheese, and cayenne pepper.

Servings

8 oz cooked crab , picked and clean (can substitute 8 oz. surimi imitation crab meat)
1 cup Cheese, parmesan, grated , reserve 1/4 cup for the topping
0.12 tsp ground cayenne (red pepper) , or to taste
0.5 cup sour cream
1 g cooking spray , to coat casserole dish
1 cup mayonnaise
9 oz frozen artichokes hearts , defrosted and rough chopped
1 pinch black pepper , to taste

1 Preheat oven to 350 degrees F.
2 Blend the mayonnaise and sour cream in a bowl. Add the rough chopped artichokes, 3/4 cup shredded Parmesan cheese, and crab meat. Season with cayenne and black pepper. (If you are using the surimi crab meat, you'll need to rough chop that before adding as well.)
3 Lightly coat a medium casserole dish that the dip will be served in with cooking spray and transfer the mixture to the dish. Smooth the top with a spatula and sprinkle with the remaining Parmesan cheese and additional black pepper, if desired.
4 Bake for 35 to 45 minutes or until it is bubbly and the top is browned.