Description
This warm crab dip in a bread bowl is a rich and savory appetizer made with lump crab meat, cream cheese, cheddar, and Old Bay seasoning. Baked inside a crusty bread bowl, it’s an irresistible party dish served with toasted bread, crackers, or fresh vegetables.
Ingredients
Scale
For the Crab Dip:
- 8 oz lump crab meat, drained
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional)
- 1 tbsp lemon juice
- Salt & black pepper, to taste
For the Bread Bowl:
- 1 large sourdough boule
- 1 tbsp olive oil or melted butter
Instructions
Step 1: Prepare the Bread Bowl
- Preheat oven to 350°F.
- Slice the top off the sourdough boule and hollow out the center, leaving a 1-inch thick border.
- Cut the removed bread into bite-sized cubes for dipping.
- Lightly brush the inside of the bread bowl with olive oil or melted butter.
- Place the bowl and bread pieces on a baking sheet and toast in the oven for 10 minutes.
Step 2: Make the Crab Dip
- In a mixing bowl, combine cream cheese, mayonnaise, and sour cream until smooth.
- Stir in cheddar, Parmesan, Worcestershire sauce, Dijon mustard, Old Bay, garlic powder, onion powder, cayenne pepper, and lemon juice.
- Gently fold in the lump crab meat, keeping some chunks intact.
- Mix well and season with salt and black pepper to taste.
Step 3: Bake the Dip
- Spoon the crab dip mixture into the toasted bread bowl.
- Bake at 375°F for 25–30 minutes, or until the top is golden and bubbling.
- Optional: Sprinkle extra cheddar cheese on top for a crispier finish.
Step 4: Serve & Enjoy
- Remove from oven and let sit for 5 minutes before serving.
- Garnish with chopped parsley or chives.
- Serve with toasted bread cubes, crackers, or fresh vegetables.
Notes
- For a spicier dip, add extra cayenne pepper or hot sauce.
- To make ahead, prepare the dip mixture up to 24 hours in advance and refrigerate until baking.
- If the dip is too thick, stir in a little milk or sour cream before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American