This super simple recipe was inspired by many incredible moments out on the water crabbing with my husband and children. So many in fact that we needed to start freezing our Dungeness crab because we were catching so many that we just couldn’t eat them all.
Served on The Food Pallet Serving Board
2 cups lump crab meat, plus 1/4 cup for topping dip after baking
8oz. cream cheese, softened
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1 Tbs. fresh chives
2 garlic cloves, minced
1 tsp. Worcestershire sauce
2 tsp. crushed red pepper flakes
Sourdough bread bowl for serving dip in plus 1 Tbs. butter and 1 garlic clove for frying sourdough bread crumbs.
Preheat oven to 350 degrees
Add softened cream cheese, mayonnaise, Parmesan cheese, garlic, Worcestershire, crushed red pepper flakes and chives in a mixing bowl and mix until combined. Gently fold in 2 cups crab meat.
Cut off top of sourdough bread and gently hollow out loaf leaving enough bread around the edges for structure. Fill bread bowl with crab mixture. Bake for 30 minutes or until top is golden and bubbly.
While crab dip is in the oven, break up leftover sourdough bread into small pieces. Melt 1 Tbs. butter in skillet and add one smashed whole garlic clove, add bread and sauté until golden and crisp. Remove garlic clove.
Top hot crab dip with bread crumbs, chives and crab meat, serve with sliced bread, crackers, vegetables or maybe just a spoon because this dip is delicious on just about anything!
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