Bubbly, golden parmesan tops this savory seafood dip that can be served solo, or on crispy English muffins.
INGREDIENTS (for 4 servings):
- 1 (14 ounce) can artichoke hearts, drained
- 16 ounces crabmeat
- 1 cup mayonnaise
- 1/3 cup chopped onion
- 3/4 cup grated Parmesan cheese
- 1 (12 ounce) package English muffins
Preheat oven to 375 degrees F (190 degrees C).
In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
Bake for 12 minutes, or until golden brown. Serve hot.