Home > Recipes > Crab Dip in a Bread Bowl

Crab Dip in a Bread Bowl Recipe

I whipped up this recipe for a get-together when my husband had no interest in the spinach dip I had prepared. Ranch salad dressing mix is the fantastic flavoring.—Sharon Monroe, Littleton, Colorado

This recipe is:

Quick

[X]

Rate Crab Dip in a Bread Bowl Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crab Dip in a Bread Bowl Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

30 30

Ingredients

1 loaf (1 pound) loaf sourdough bread
2 cups (16 ounces) sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat
1 can (8 ounces) water chestnuts, drained and chopped
1 envelope ranch salad dressing mix
Assorted fresh vegetables

Directions

Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread; set aside.
In a small bowl, combine the sour cream, crab, water chestnuts and salad dressing mix.
Fill bread shell with crab dip. Serve with vegetables and reserved bread cubes. Yield: 2-1/2 cups.

Nutritional Facts 1/4 cup dip (calculated without bread and vegetables) equals 147 calories, 8 g fat (6 g saturated fat), 62 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Crab Dip in a Bread Bowl in Taste of Home Christmas Annual Annual 2010, p66

Serve It in Bread Bowls

For an attractive presentation that's delicious, too, serve stew in individual bread bowls. Many bakeries carry small round loaves specifically for this purpose. If you cannot find any, look for extra-large crusty buns or firm sourdough rolls instead.

Cut the top off of each loaf or bun and scoop out the interior to create a bowl. Place each bread bowl on a plate and ladle the stew into the bowl right before serving. Serve tops alongside.