Warm Bread Bowl Crab Dip

This warm, creamy, cheesy dip with lumps of delicious crabmeat is served in a large rustic loaf of bread.
Course Appetizer, Brunch
Cuisine American
Prep Time 30 minutes
Cook Time 21 minutes
Total Time 51 minutes
Servings 4 cups
Author Kim Peterson


Crab Dip

  • 1 large round loaf of sourdough or Italian bread
  • 12 ounces cream cheese, room temperature
  • 1 cup shredded fontina or white cheddar cheese, divided
  • ½ cup parmesan cheese, divided
  • ¼ cup mayonnaise
  • 3 tablespoons sherry wine
  • 2 tablespoons half-and-half
  • 1 medium shallot, finely chopped
  • cup sliced green onions, plus extra for garnish
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon horseradish
  • 2 teaspoons fresh thyme leaves
  • 1 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons Old Bay seasoning
  • ½ teaspoon paprika
  • Salt and white pepper, to taste
  • Dash of hot pepper sauce (optional)
  • 1 lb lump crabmeat, picked over, removing any cartilage
  • Olive oil for drizzling on bread cubes

Serving Suggestions

  • Bell peppers, sliced into strips
  • Baby carrots
  • Celery sticks
  • Crackers
  • Toasted bread cubes


  1. Cut off top quarter of bread and hollow out the loaf, leaving a ½-inch rim all around. Cut the removed bread into cubes. Set aside.
  2. Preheat oven to 350°F. In a large bowl, mix all ingredients except the crabmeat and ¼ cup fontina and ¼ cup parmesan until well combined. Gently fold in crab. (Can be made 1 day ahead. Cover and refrigerate.) When ready to bake, place hollowed bread on a rimmed baking sheet lined with parchment paper. Fill bread with crab mixture and sprinkle top with remaining ¼ cup of fontina and ¼ cup of parmesan. Place bread cubes around the loaf and drizzle them with olive oil and season with salt and pepper. Bake in preheated oven for 15-20 minutes until dip is heated through and bread has browned. Garnish with sliced green onions.

  3. Serve warm with bell pepper slices, baby carrots, celery sticks, crackers, and toasted bread cubes.