Baked Crabby Bread

Course: Appetizer, Lunch

Ingredients:

For the Crab Dip:

• 1/2 lb. crab meat

• 4oz. cream cheese, softened

• 1/2 cup sour cream

• 2 tablespoons mayonnaise

• 1/2 tablespoon lemon juice

• 1.5 tablespoons Worcestershire sauce

• 1.5 tablespoons dry white wine

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

For the Bread:

• 1 sourdough loaf, cut in half

• 1/4 cup grated white cheddar cheese

• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, white wine, Dijon mustard, garlic powder, and salt. Mix until well combined.

3. Gently fold in the crab meat until evenly distributed throughout the mixture.

4. Top each sourdough half with the prepared crab dip, spreading it evenly.

5. Sprinkle the grated white cheddar cheese over the top of each filled sourdough half.

6. Place the sourdough halves in the preheated oven.

7. Bake for 20-25 minutes, or until the dip is heated through and the cheese is melted and bubbly.

8. Remove the baked crab dip from the oven and garnish with fresh parsley.

9. Slice the filled sourdough halves into individual portions and serve hot.

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