DUNGENESS CRAB AND MARINATED ARTICHOKE DIP Herb Crust (recipe follows) 2 cups mayonnaise or salad dressing 2 jars (6 to 7 ounces each) marinated Artichoke hearts, drained and chopped 1 1/2 cups chopped cooked Dungeness crabmeat (8 ounces) 1 cup grated Parmesan cheese 1 large onion, very thinly sliced Crackers or thin bread slices, if desired Heat oven to 350°F. 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 tablespoons Herb Crust.

Bake uncovered 15 to 20 minutes or until golden brown. Serve with crackers or bread.

Makes about 3 cups dip. 

HERB CRUST

1 cup soft French bread crumbs
2 tablespoons butter or margarine, melted
2 tablespoons finely chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves
3/4 teaspoon finely chopped fresh or 1/4 teaspoon dried basil leaves
1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/4 teaspoon chopped fresh or 1/8 teaspoon dried oregano leaves
1/4 teaspoon chopped fresh or 1/8 teaspoon dried marjoram leaves
1 small clove garlic, finely chopped

Mix all ingredients. Store in airtight container in refrigerator.

SPECIAL TOUCH: There are many ways to use the extra Herb Crust. Sprinkle it over casseroles and side dishes, add it to meat loaf or use it for coating chicken.

DID YOU KNOW? Crab is the second most popular shellfish (after shrimp) and is known for its sweet, succulent meat. The major catch on the Pacific coast is Dungeness crab. You can substitute other types of crab in this recipe.

1 Serving - 1/4 cup: Calories: 350 (Cal. from fat: 295), Fat: 33g (Sat.: 6g), Cholesterol: 50 mg, Sodium: 520 mg, Carbohydrates: 6g, Protein: 9g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]