Hot Crab and Artichoke Spread Recipe

Preheat the oven to 400 degrees.

Squeeze the artichoke hearts in paper towels to remove as much liquid as possible.

Set aside 1 tablespoon of the Parmesan cheese.

In a food processor fitted with the metal blade, combine the remaining Parmesan, artichoke hearts, cream cheese, mayonnaise, garlic, black pepper, Worcestershire sauce and cayenne. Puree until smooth.

Pick over the crabmeat to remove any bits of shell or cartilage. Add the crabmeat and lemon juice to the artichoke puree and pulse just until mixed. Turn into a 1 1/2-quart gratin or shallow baking dish. Sprinkle the reserved 1 tablespoon of Parmesan over the top.

Bake for 20 to 25 minutes or until the top is golden. Let stand about 10 minutes to cool and set slightly. Serve warm with crackers or toast points.