Peabody Hot Crab Dip - cooking recipe

Ingredients

16 oz. softened Philly cream cheese
24 oz. lump back crab meat
1 1/2 stalks celery, finely chopped
pepper
Tabasco sauce
1/3 c. seasoned bread crumbs
1 garlic clove, minced
1/2 c. mayonnaise
1 small white onion, chopped
2 green onions, finely chopped
salt
Old Bay seasoning
1/3 c. heavy cream or half and half
1 Tbsp. butter
2 small jars marinated artichokes, chopped

Preparation

Saute white and green onion, garlic and celery in butter. In large mixing bowl, combine sauted mixture with cream cheese. Mix well. Add 1 tablespoon Old Bay seasoning, 1 teaspoon salt and 2 teaspoons black pepper. Add chopped artichokes with 1/2 cup of the marinade from the artichokes jar. Mix well. Fold in mayonnaise and 4 shakes of Tabasco. Gently fold in cream and crab meat. Be careful not to break lumps. Place in chafing dish.