Mini Crab Dip Bread Bowls

A photograph of a hollowed out loaf of sourdough bread, filled with crab dip covered with chesse and baked until golden brown.

Delicious Crab With Melted Gooey Cheese Yum!


This is a great starter for any gathering. You could even use large sourdough rolls and make one for every guest. The crab, cheese and artichoke hearts blend together for a delicious treat.




1 pound Seatech Crab Meat

8 oz. package of cream cheese

1/2 cup mayonnaise, add more for a creamier dip

1 1/2 cups shredded monterey or other white cheese divided

1 medium sweet onion, diced

1 6-8 oz. jar marinated artichoke hearts, chopped

Black pepper to taste

Old Bay Seasoning or other seasoning salt to taste

6 - 8 mini loaves of sourdough bread

Crackers for serving




In a large mixing bowl blend together cream cheese, mayonnaise, 1 cup of cheese, diced onions and chopped artichoke hearts and mix together. Add crab meat to blend incorporate. Add black pepper and seasoning salt to taste.


Cut a circle in the top of the sourdough loafs about 2/3 the diameter of the loaf and remove the bread inside leaving about 1/2 of bread between the bottom and the crust. Equally spoon the crab dip into the cavities you made in the bread loaves. Sprinkle the remaining cheese on top of the crab dip.


Place the crab dip bread bowls on a baking sheet and into a preheated oven at 375 degrees and bake for 15-20 minutes until lightly brown and cheese begins to brown and bubble. You can place the bread and crusts you removed from the loaves onto a baking sheet and cook until just staring to brown to serve with crackers for dipping the crab dip with.



Serving Suggestions:


Use sun dried tomatoes in place of artichoke hearts.

Seatech Chilean rock crab meat retail pack.


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Phone: (425) 835-0312