spinach, artichoke, and crab dip

1 8oz block of cream cheese
1/2 C. sour cream
1/2 C. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
1 Tbs. Dijon mustard
zest and juice of 1 lemon (save a sprinkle of zest to go on top)
salt and pepper to taste
1 10 oz. pkg of frozen, chopped spinach (thawed and drained very well)
1 14 oz. can artichoke hearts in water (cut into 1/2 inch pieces)
4-6 green onions, sliced thin (greens and whites, about 1/2 C.)
1 8 oz. can water chestnuts (chopped)
1 C. shredded parmesan, romano, asiago cheese blend (save a sprinkle for the top)
1 8 oz. tub fresh crab, picked clean of shells (claw meat is fine for this, lump is extra special but not necessary in this dip)

1. preheat oven to 350 degrees.
2. prepare 2 QT casserole with cooking spray.
3. In a mixing bowl, blend cream cheese, sour cream, mayo, Worcestershire sauce, garlic powder, onion powder, cayenne pepper, dijon mustard, lemon zest and juice, and salt and pepper.
4. Add spinach, artichokes, green onions, and water chestnuts.
5. Mix well.
6. Stir in cheese.
7. Carefully fold in crab, so as not to break up the meat too much.
8. Pour into prepared casserole.
9. top with reserved zest and cheese.
10. Bake at 350 for 40-45 minutes, or until dip is bubbly and golden brown.

I found this recipe from my local newspaper a few years ago.   I did not have pimentos nor do  I like them so I just omitted them from the recipe.

Main Dishes:
Crabmeat Casserole

Ingredients
1-1/2 tablespoons butter
4 tablespoons shredded cheese (your choice)
2 tablespoons flour
1 dash salt
1 dash pepper
1-1/2 cups whole milk
1 pimiento, chopped
1 can (4 ounces) mushroom pieces, sauteed in small amount of butter
1/2 pound imitation crabmeat, cut up
1 sealed package of saltine cracker crumbs
3 tablespoons butter or margarine, for topping

Instructions
In 2-quart saucepan, blend 1-1/2 tablespoons butter, cheese, flour, salt and pepper.
Add milk and cook over low heat to form sauce.
Saute mushrooms in small amount of butter.
Add the pimientos, mushrooms and crabmeat to the sauce.
Place mixture in a buttered 2-quart casserole.
Top with cracker crumbs (thick layer) and dot with 3 tablespoons butter.
Bake at 350 degrees until butter is melted and cracker crumbs browned.