Preparation

• Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.
• Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).