Ingredients
1/4 cup cream cheese, room temp
1/2 cup mayonnaise
3/4 cup (about 4 oz.) crabmeat, well drained
1/4 cup pluse 2 Tbl. grated parmesean cheese
3 Tbl. chopped drained marinated artichoke hearts from jar
2 Tbl. sliced green onion
2 Tbl. diced red bell pepper
2 Tbl. diced celery
1 Tbl. finely chopped fresh Italian parsley
1 1/2 tsp. Sherry wine vinegar
1/2 tsp. hot pepper sauce (Tabasco)
Toasted baguette slices for dipping
Preparation
Preheat oven to 400. Beat cream cheese in large bowl with electric mixer until smooth. Add mayonnaise; beat until just blended. Season with salt and pepper. Using rubber spatula, fold in crabmeat, 1/4 cup parmesean, artichoke hearts, green onion, bell pepper, celery, parsley, vinegar and hot pepper sauce.
Transfer crab meat mixture to 2-cup souffle dish. Top with remaining 2 Tbl. Parmesean cheese. Bake until crab mixture is warm and cheese melts, about 15 minutes. Transfer to platter. Surround with toasts; serve immediately.
