Crab Dip

12 OZ canned crabmeat, drained24 baguette slices 1 onion, diced 1 shallot, minced 2 TBSP garlic, minced 3 TSP olive oil 1 TBSP dijon mustard 8 canned artichoke hearts, drained and diced 1 egg, beaten 8 OZ ricotta cheese 2 cups grated parmesan cheese 1/4 TSP cayenne Salt and Pepper

Preheat oven to 375ºF. In a medium pan sauté onion, shallot and garlic in olive oil over medium heat until onion is translucent. Set aside. In a medium bowl, combine ricotta, parmesan, egg and mustard. Mix in artichoke hearts and crabmeat, then the onion mixture, cayenne and salt and pepper to taste. Pour into an 8-inch baking dish, then bake for 20 minutes. Serve warm with baguettes.