INGREDIENTS
12 oz
Lump crab meat
1 can
Artichoke hearts
2 cloves
Garlic
2
Green onions
2 tbsp
Parsley
1 cup
Mayonnaise
2 tsp
Worcestershire sauce
1
Black pepper, Freshly ground
1
Kosher salt
1
Baguette
8 oz
Cream cheese
1 1/2 cups
Monterey jack
1/2 cup
Parmesan