• 4 cups mayonnaise
• 1 pound Dungeness crab meat
• 8 ounces thinly sliced onion
• 1 pound chopped artichoke hearts
• 8 ounces shredded Parmesan cheese
• 3 teaspoons minced fresh parsley

1. Preheat oven to 350 degrees.
2. Combine and mix the mayonnaise, artichoke hearts, crab meat, parmesan and onions.
3. Portion crab mixture (6 ounces each) into small ovenproof baking dishes.
4. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
5. Arrange about 10 focaccia bread slices on a plate around the crab dip and garnish with diced parsley and lemon slice.

This is a recipe passed on to me from a dear friend. Hope you enjoy! This dip is awesome and I recommend Estancia Reserve Chardonnay 1996-1997 if possible.