Pacific Crab Dip (Big Island Steak House) 1 lb. Dungeness crab meat, canned or fresh 12 oz. canned artichoke hearts, drained and roughly chopped 3 cups mayonnaise 1/2 lb. parmesan cheese, shredded 1/2 Maui onion, finely diced 1/2 tsp. white pepper Lemon wedges for garnish ** Two tips: Start with a little less mayonnaise and add more if needed to make a creamy dip. After heating, if the dip seems a little runny, add more cheese to hold it together. The dip can be prepared ahead and stored in a covered container in the refrigerator until ready to heat and serve. Drain crab meat and remove any shells. Transfer to a large mixing bowl. Add remaining ingredients and mix well. Spoon into individual ramekins or a large oven-proof casserole dish and heat in oven at 375 degrees until mixture is bubbly and top is lightly browned (small ramekins could be heated under the broiler with rack in middle of oven). Serve with sliced French bread or sourdough bread. Garnish with lemon wedges.