Preheat oven to 400 degrees F.

In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well.

Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.

Bake 10 to 12 minutes, until dip is hot and cheese is golden.

Serve dip with pita wedges and vegetables on the side (or crackers!).

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

Yield: about 1 cup