Baked Crab Dip Recipe

Baked Crab Dip Recipe photo by Taste of Home

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In a horseback ceremony, my grandson, Larry Lyons, married his bride, Heidi. This exquisite dip, suggested by Heidi's grandma, Phyllis Kackley, is creamy and delicious. It looks fancy, but is easy to make.

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Baked Crab Dip Recipe

Prep: 15 min. Bake: 45 min.

Yield: 40 Servings

15 45 60

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
2 cups (8 ounces) shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
Assorted crackers

Directions

In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Serve with toasted bread cubes and crackers. Yield: 5 cups.

Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.

Nutritional Facts 1 serving (2 tablespoons) equals 100 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 140 mg sodium, 7 g carbohydrate, trace fiber, 4 g protein.

Originally published as Baked Crab Dip in Down the Aisle Country-Style , p27