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This is a great recipe - thanks for posting. My mom used to make a very similar one when we were kids. We called them "crabbies" & they were always a favorite. I'm glad to get the recipe & I've made them three times this holiday season. Like some of the other reviewers, to me it is much better if you cut way, way back on the artichokes - I think 1/4 jar is plenty. I also used less mayo & cheese to make the crab stand out more. One more thought - after baking for 12 min., put them under the broiler for a minute or so to make them browned & bubbly.

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profken December 30, 2010

Oh my heavens, was this ever awesome? Thank you so much Ms. Bold! I made these for supper one night, and served them with a salad. Fantastic! Creamy and crabby with tons of flavor! Thank you so much for sharing!

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Barenaked Chef March 10, 2007

We had appetizers for dinner last night and this one was the perfect choice as I had odds and ends of ingredients to use up. I used a bit less mayo, about 3/4 cup, my onion of choice was green onion and I threw in the last of a jar of roasted red peppers, chopped, that I had on hand. These are SO easy to throw together and broil and we enjoyed them very much (and have leftovers for today!). Thanks for the fine recipe Bea :)

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Hey Jude March 05, 2006

mmmmmm these were a big hit at our neighborhood cocktail party. I don't think I drained the artichokes well enough, because it tasted to vinegary for me. So I added some Old Bay Seasoning to cover it up.

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Lightly Toasted October 23, 2004
Artichoke and Crab Toasts