Norman's "Stick & Stay" Crab Dip

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2 pounds cooked king crab legs, meat removed from the shells

2 cups mayonnaise 

1 cup sour cream 

3/4 cup chopped tomatoes 

1/4 cup canned or jarred artichoke hearts, chopped 

1/4 cup finely chopped scallion or white onion 

1/4 teaspoon salt 

1/8 teaspoon pepper 

1 1/2 cups grated Parmesan cheese, if using 

Bread or crackers, for serving