San Francisco crab and sourdough bread bowl

By Matt Dean Pettit
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  • 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


  1. In medium sauce pan on medium heat cook the onions until translucent and soft.
  2. In a large mixing bowl add the cream cheese, ricotta and sour cream, lemon juice, zest and crab.
  3. Mix and combine ingredients thoroughly.
  4. Mix in the old bay seasoning and Jalapeno hot sauce.
  5. Fold in chiffonade parsley and add salt, and check seasoning. Adjust if necessary.
  6. Add the crab cheese mixture to the cooked onions and mix together.
  7. Cook on medium high for 15-20 minutes.
  8. Remove from heat and pour hot crab cheese dip into the middle of the bread bowl! 

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