Heat olive oil and butter in a large deep skillet set over medium-high heat.
Add the diced onions to the hot oil and cook for 1 minute.
Stir in the chopped artichoke hearts and cook for 2 minutes.
Add garlic and cook for 20 seconds.
Stir in the soy sauce, oregano, paprika, salt, pepper, and bay leaf. Continue to cook for about 3 to 4 minutes, or until softened.
Add wine and lemon juice; cook for 5 minutes, or until liquid has reduced slightly.
Add crabmeat, scallions, and parsley; cook, stirring often, for about 3 minutes, or until everything is heated through.
Remove from heat.
Taste for salt and pepper, and adjust accordingly.
Remove bay leaf.
Cover and let stand 5 minutes.
Transfer to a serving bowl or dish.
Top with fresh parmesan cheese, if using, and serve with toasted bread slices and/or veggie sticks.