San Francisco crab and sourdough bread bowl
Ingredients
- 1 medium finely diced Spanish onions
- 1 cup cream cheese
- 1 cup ricotta
- 1/2 cup sour cream
- 1 fresh lemon juiced and zested
- 2 boiled or steamed live Dungeness crab, meat removed and chopped
- 1 tablespoon Old Bay seasoning
- 1 tablespoon jalapeño hot sauce
- 1/2 bunch flat leaf parsley, chiffonade keep some for garnish also
- 1 large sourdough loaf, centre cut and hallowed out making a bowl
- Keep remaining bread bites for dip
- Add fresh cut veggies and crackers
Directions
- In medium sauce pan on medium heat cook the onions until translucent and soft.
- In a large mixing bowl add the cream cheese, ricotta and sour cream, lemon juice, zest and crab.
- Mix and combine ingredients thoroughly.
- Mix in the old bay seasoning and Jalapeno hot sauce.
- Fold in chiffonade parsley and add salt, and check seasoning. Adjust if necessary.
- Add the crab cheese mixture to the cooked onions and mix together.
- Cook on medium high for 15-20 minutes.
- Remove from heat and pour hot crab cheese dip into the middle of the bread bowl!
