Cut the top inch off the artichoke with a sharp knife. Cut the stem so that the artichoke sits flat with the leaves pointing up.
Cook in lightly salted boiling water until the leaves peel away easily, about 30 minutes. Remove from water, allow to cool.
Preheat the oven to 375°F.
Starting at the center, pull the leaves apart to make the center more accessible. Using a melon baller or grapefruit spoon, remove the center leaves to reveal the “choke” and use a spoon or melon baller to remove the fuzz from the heart.
Add to a cast-iron skillet or baking dish, center hole facing up to make it easy to add the dip.
In a bowl stir together the cream cheese, beer, mozzarella, parmesan, lemon juice, hot sauce, garlic powder, Old Bay, and crab until well combined.
Divide the dip evenly between the four artichokes. Sprinkle with bread crumbs.
Bake until the dip is hot and melted, about 12 minutes. Serve warm.