Servings: 18

2 cups flake crab meat 2 cups flake crab meat
1 cup sour cream 1 cup sour cream
One 8 ounce package cream cheese, softened One 8 ounce package cream cheese, softened
1 cup buttermilk 1 cup buttermilk
One cup Monterey Jack cheese ,shredded One cup Monterey Jack cheese ,shredded
1 cup white cheddar cheese, shredded 1 cup white cheddar cheese, shredded
1/2 cup capers, drain ½ cup capers, drain
1 jar roasted red peppers, or pimentos 1 jar roasted red peppers, or pimentos
2 - 8 ounce cans of artichoke hearts, drained and choppedcups 2 - 8 ounce cans of artichoke hearts, drained and choppedcups
2 tablespoons minced garlic 2 tablespoons minced garlic
1/2 teaspoon or more black pepper ½ teaspoon or more black pepper
1/2  teaspoon dried dill, or to taste ½  teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese, ¼ cup grated Parmesan cheese,
1/2 teaspoon or more old Bay seasoning ½ teaspoon or more old Bay seasoning

Preheat oven to 400°, lightly grease an 8 x 8 in.² pan
In a large bowl, combine crab meat, sour cream, cream cheese, butter milk, mayonnaise, Monterey Jack and cheddar cheese, capers, artichoke, garlic, pepper, and dill. Stir until well mixed and spoon into prepared baking pan. Sprinkle with Parmesan and old Bay  bake until  Krusty, about 15 to 20 minutes