Hot Crab Dip in a Round Loaf
Dive into the ultimate comfort food experience with this Hot Crab Dip in a Round Loaf, a crowd-pleasing appetizer perfect for gatherings and holiday parties. This indulgent dip combines creamy cheese, rich sour cream, and a perfect blend of seasonings, all studded with delicate lumps of fresh crab meat. It's baked to gooey perfection inside a hollowed-out sourdough bread bowl, creating an edible centerpiece that's as delicious as it is sharable. Topped with melted cheddar and Parmesan, and served with toasted bread pieces, this recipe is a warm, savory treat with hints of garlic, zesty lemon, and iconic Old Bay seasoning. Whether you're hosting a game day feast or a festive soirée, this hot crab dip promises to be a conversation starter and the star of your appetizer spread.
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Recipe Information
Ingredients
- 1 piece Round sourdough loaf
- 8 ounces Cream cheese, softened
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 8 ounces Fresh lump crab meat
- 2 cloves Garlic, minced
- 1 teaspoon Old Bay seasoning
- 2 stalks Green onions, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the top off the round sourdough loaf and set it aside. Hollow out the inside of the loaf to create a bread bowl, leaving about 1/2-inch of bread around the edges. Reserve the removed bread pieces for dipping.
In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth and creamy.
Add cheddar cheese, Parmesan cheese, minced garlic, Old Bay seasoning, lemon juice, salt, and black pepper to the mixture. Stir until well incorporated.
Gently fold in the lump crab meat and chopped green onions, being careful not to break apart the crab too much.
Spoon the crab mixture into the prepared sourdough bread bowl, filling it almost to the top.
Place the filled bread bowl on a baking sheet. Surround it with the reserved bread pieces for toasting, if desired.
Bake for 25–30 minutes or until the dip is hot and bubbly and the bread pieces are lightly toasted.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm with the toasted bread pieces, crackers, or fresh vegetable sticks for dipping.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
