Crab and marinated Artichoke dip
Ingredients:
2 cups mayonnaise or salad dressing
2 jars( 6 to 7 ounces each) marinated artichoke hearts, drained and chopped
1 1/2 cup chopped cooked crabmeat( at least 8 oz)
1 cup grated Parmesan cheese
1 large onion sliced very thinly
crackers or sliced French bread
Directions: Heat oven to 350F. Make Herb Crust. Set aside. Mix mayonnaise, artichokes, crabmeat, cheese and onion in medium bowl. Spread crabmeat mixture in ungreased shallow 1 1/2 quart casserole or oven proof dish. Sprinkle with 3 Tbsp Herb Crust. Bake uncovered for 15 to 20 minutes or until golden brown. Serve with crackers or bread. About 3 cups dip.
Herb Crust
Ingredients:
1 cup soft French bread crumbs
2 Tbsp butter or margarine, melted
2 Tbsp finely chopped fresh parsley
1 tsp chopped fresh or 1/4 tsp dried rosemary
3/4 tsp finely chopped fresh or 1/4 tsp dried basil leaves
1/4 tsp chopped fresh or 1/8 tsp dried oregano leaves
1/4 tsp chopped fresh or 1/8 tsp dried marjoram leaves
1 small clove garlic, finely chopped
Mix all the ingredients. Store in airtight container in the refrigerator.( you can use this also to coat chicken, or to sprinkle it over a casserole or add it to meatloaf)