crab dip in a bread bowl cooking with cocktail rings

Crab Dip in a Bread Bowl

We used to make this dip during the summer and eat it poolside.  If you don’t know what to bring to a party – this dip comes together in 10 minutes and can be made ahead of time. The cream cheese and sour cream base is mixed with buttery crabmeat, Worcestershire, lemon and herbs. Don’t skimp on the crabmeat, it’s the star of the show; and get the good stuff it makes all the difference.

This crab dip works hot or cold. If you want to serve the dip hot, bake it at 350º until the bread is crisp and the dip is hot, about 20 to 25 minutes. It can also be turned into a passed appetizer by serving it in phyllo cups.



For the seasoning mix:

2 tablespoons dried parsley

1 teaspoon paprika

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried dill

1/8 teaspoon cayenne pepper

1/8 teaspoon dry mustard


For the crab dip:

8 ounces cream cheese, at room temperature

½ cup sour cream

½ teaspoon Worcestershire

½ teaspoon lemon juice

Kosher salt

Black pepper

1 pound jumbo lump crab meat


To serve:

1 large loaf sourdough bread

1 teaspoon chopped chives, for garnish



For the seasoning mix:

In a small bowl stir together all ingredients for the seasoning mix until fully incorporated.


For the crab dip:

In a large mixing bowl stir together the cream cheese and sour cream until completely combined. Stir in the Worcestershire, lemon juice, and seasoning mix. Season to taste with salt and pepper. Gently stir in crabmeat so that it stays in chunks.

Cover and refrigerate dip overnight to let the flavors blend.


To serve:

Let the dip sit at room temperature for 30 minutes. Use a knife to cut a circle at the top of the loaf of bread. Use a knife to hollow out the loaf of bread then spoon the dip into the bread bowl. Top with chives and serve immediately.


Serves 8 as an appetizer. 



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