1 lb Dungeness crab meat, large pieces loosely chopped

14 oz can artichoke hearts (not marinated)

8 oz cream cheese, softened

2 cups mayonnaise

3/4 cup onion, minced

1/2 cup red pepper, minced

1/2 cup celery, minced

3 cups parmesan cheese, shredded

1 tbsp fresh lemon juice

2 garlic cloves, minced

1 tsp tabasco sauce

Drain artichoke hearts and chop. In a medium bowl, whip cream cheese and mayo until blended. Fold in the artichoke hearts and remaining ingredients until well mixed. Smooth into an oven proof baking/serving dish. Dip can be covered and refrigerated for 1 day at this point. To serve, place in 425 degree oven for 10-12 minutes. Serve with chunks of crusty French bread or crackers.