A creation of Paul Wernsdorfer

Cooking time, start to finish: 10 minutes

2 packages cream cheese - 8 oz.
1 tsp. garlic powder
2 tbl. Dijon Mustard
1/4 tsp. Cayenne Pepper Powder
1 tsp. Lawry's Seasoning Salt
2 tbl. Dry Sherry
1/2 Cup Heavy Cream
1 Small Can Artichoke Hearts
1/2 lb. Backfin Crabmeat

Place cream cheese in mixing bowl with paddle attachment, blending until cheese softens. Add mustard and spices, blend, add sherry and heavy cream. Drain artichokes and crabmeat (if necessary), then add to cheese mixture. Mix on low speed until incorporated. Do not overmix.

Bake in bread bowls or casserole and serve with pita or french bread to dip.

Check out Fisherman's Inn and The Crab Deck online.