Memorial Day Barbeque

Memorial Day Barbeque doesn't have to be the same old hot-dog and hamburguer everybody makes every year. This year I made a delicious crab dip and served with toast made of an italian bread. This recipe is from Clyde's Restaurant. It's one of my favorite places to eat seafood specially their crab cakes and crab soup. They have this recipe and others on their website (under food and wine).

Crab And Artichoke Dip

1 tblsp butter
1/2 cup finely minced onion
2 8 oz. packages cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish sauce
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
1 14 oz. can artichoke hearts
1/2 lb. Crab meat, cartilage removed
1/4 cup Parmesan cheese

In a sauce pot saute the onions in the butter until they are soft but not brown.
Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended. Fold in the artichokes and crab meat.
Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate. Sprinkle the Parmesan evenly over the top.
Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.