Peabody Hot Crab Dip

• 16 oz. softened Philly cream cheese
• 24 oz. lump back crab meat
• 1 1/2 stalks celery, finely chopped
• pepper
• Tabasco sauce
• 1/3 c. seasoned bread crumbs
• 1 garlic clove, minced
• 1/2 c. mayonnaise
• 1 small white onion, chopped
• 2 green onions, finely chopped
• salt
• Old Bay seasoning
• 1/3 c. heavy cream or half and half
• 1 Tbsp. butter
• 2 small jars marinated artichokes, chopped

1. Saute white and green onion, garlic and celery in butter. In large mixing bowl, combine sauted mixture with cream cheese. Mix well. Add 1 tablespoon Old Bay seasoning, 1 teaspoon salt and 2 teaspoons black pepper. Add chopped artichokes with 1/2 cup of the marinade from the artichokes jar. Mix well. Fold in mayonnaise and 4 shakes of Tabasco. Gently fold in cream and crab meat. Be careful not to break lumps. Place in chafing dish.

cream cheese, lump back crab meat, stalks celery, pepper, tabasco sauce, bread crumbs, garlic, mayonnaise, white onion, green onions, salt, bay seasoning, heavy cream, butter, artichokes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95430 (may not work)