Here's another variation of the hot crabmeat dip -- this time with shrimp and artichokes. It's a winner.
Hot Shrimp and Crabmeat Dip
INGREDIENTS:
1 cup mayonnaise
1 cup fresh grated Parmesan cheese
2 Tbsp. fresh chopped parsley
15-oz. can artichoke hearts, drained, chopped
1/2 lb. shrimp, peeled, deveined, cooked, chopped
1/2 lb. backfin or lump crabmeat
1/4 cup seasoned bread crumbs
Preheat oven to 350F. Combine first 3 ingredients in medium mixing bowl, mixing well. Fold in artichoke hearts and seafood. Place in 1-1/2 quart buttered casserole dish and sprinkle with the breadcrumbs. Bake 20 minutes, or till bubbly and hot. Serve immediately with crackers.
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