11:57 AM 11/8/97

Warm Crab and Artichoke Dip makes about 1   cups

 cup cream cheese, room Temp.
 cup mayonnaise
  cup ( about 4 oz) crabmeat well drained
 cup plus 2 tablespoons grated Parmesan cheese
3	tablespoons chopped drained marinated artichoke hearts from jar
2 tablespoons sliced green onion
2	tablespoons diced red bell pepper
2 tablespoons diced celery
I tablespoon finely chopped fresh Italian parsley
1  teaspoons Sherry wine vinegar
 teaspoon hot pepper sauce (such as Tabasco)

Toasted baguette slices

Preheat oven to 400'E Beat cream cheese in large bowl with electric mixer until smooth.  Add mayonnaise; beat until just blended.  Season with salt and pepper.  Using rubber spatula, fold in crabmeat, 1/4 cup Parmesan, artichoke hearts, green onion, bell pepper, celery, parsley, vinegar and hot pepper sauce.
Transfer crab mixture to 2-cup souffle dish.  Top with remaining 2 tablespoons Parmesan cheese.  Bake until crab mixture is warm and cheese melts, about 15 minutes.  'Transfer to platter.  Surround with toasts; serve immediately.


