Alpha Gal Friendly Hot Crab Dip in Bread Bowl

Total time45 min

Prep time15 min

Cook time30 min

Alpha Gal Friendly Hot Crab Dip in Bread Bowl

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the bread bowl

1 round sourdough boule (about 1 lb), for the bread bowl
Izzio Artisan Bakery San Francisco Style Sourdough Bread, 24 oz BREADSMITH BREAD SOURDOUGH SLICED
Bonanza Sourdough Bread, 20.4 oz
Truckee Sourdough Company Sliced Sour Round Bread Fano Bread Sourdough
See all
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the dip

8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 tbsp worcestershire sauce
1 tbsp fresh lemon juice
1 ½ tsp old bay seasoning
½ tsp garlic powder
¼ tsp hot sauce
¼ tsp black pepper
1 lb lump crab meat, drained and picked over for shells
1 ½ cups shredded cheddar cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
3 scallions, thinly sliced (green tops only)

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
2
Using a serrated knife, cut a circle about 4 inches in diameter from the top of the sourdough boule and lift off the lid. Tear the interior bread into large chunks, leaving a 1-inch-thick wall and base. Brush the inside of the bowl and the cut side of the lid with the melted butter. Arrange the bread chunks and the lid on the prepared baking sheet around the bowl.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!