Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.

Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.

Meanwhile, in a medium bowl stir together mayonnaise or salad dressing, sour cream, 2/3 cup of the flaked crabmeat, the dillweed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper, if desired; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight. Just before serving, sprinkle dip with reserved crabmeat. Serve with warm or chilled artichokes. Makes about 1-1/2 cups (twenty-four 1-tablespoon servings).

Up to 24 hours ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.