2 cans artichoke hearts, drained and chopped
2 c. mayonnaise
1 c. Parmesan cheese, grated
2 cans lump crabmeat, drained
1 tbsp. pimientos, drained and diced
1 tbsp. Dijon mustard
1 1/2 tsp. garlic salt

Preheat oven to 350°F for at least 20 minutes. Center 1 Reynolds Pot Lux Cookware (2-quart) pan on a cookie sheet so pan does not hang over sides. Combine artichoke hearts, mayonnaise, cheese, crabmeat, pimientos, mustard and garlic salt in a bowl until well blended. Spoon mixture into pan.

Bake on cookie sheet placed in middle oven rack in center of oven 25 to 30 minutes or until hot. Use cookie sheet to remove pan from oven. Let stand at least 2 minutes before lifting pan by handles. Serve hot with crackers.

Can substitute 8 ounces imitation crabmeat, coarsely chopped, for the canned crabmeat, if desired.