Palomino'S Dungeness Crab Dip

• 2 cups mayonnaise or 2 cups salad dressing
• 2 (7 ounce) jars marinated artichoke hearts, drained and chopped
• 1 1/2 cups chopped cooked dungeness crabmeat (8 oz.)
• 1 cup grated parmesan cheese
• 1 large onion, very thinly sliced
• Herb Crust
• 1 cup soft french breadcrumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 2 tablespoons finely chopped parsley
• 1 teaspoon chopped fresh rosemary leaf (or 1/4 t. dried)
• 3/4 teaspoon finely chopped basil leaves (or 1/4 t. dried)
• 1/4 teaspoon chopped thyme leaves (or 1/8 t. dried)
• 1/4 teaspoon chopped oregano leaves (or 1/8 t. dried)
• 1/4 teaspoon chopped marjoram leaves (or 1/8 t. dried)
• 1 small garlic clove, finely chopped

1. Preheat oven to 350. Mix all ingredients of Herb Crust; refrigerate in airtight container while preparing crabmeat mixture. Mix mayonnaise, artichokes, crabmeat, cheese, and onion in medium bowl. Spread crabmeat mixture in ungreased, shallow 1-1/2-qt. casserole or oven-proof dish. Sprinkle with 3 T. Herb Crust. Bake uncovered 15-20 minutes or until golden brown. Serve with crackers or bread. Yields about 3 Celsius.

mayonnaise, hearts, crabmeat, parmesan cheese, onion, crust, breadcrumbs, butter, parsley, rosemary leaf, basil, thyme, oregano, marjoram, garlic

Taken from www.food.com/recipe/palominos-dungeness-crab-dip-461823 (may not work)