Baked crab and jalapeño dip bread bowl

This upgrade of the classic crab dip has an extra-cheesy twist and the heat of chilli.

Less than 45 minutes

Serves 6-8 (Starter)

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Ingredients:

  • ½ packet (250g) crab sticks, defrosted
  • 1 cup (250ml) sour cream
  • 1 tub (230g) plain cream cheese, stirred to soften it
  • 1 cup (250ml) each mozzarella and cheddar cheese, grated
  • 4-5 jalapeños, sliced
  • 2 Tbsp (30ml) fresh parsley, chopped
  • Juice (30ml) and grated peel of 1 lime
  • Salt and milled pepper
  • 1 loaf sourdough, hollowed out + extra slices for serving
  • 3 Tbsp (45ml) butter, melted

 

Method

  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Steam crab sticks for 3-5 minutes, allow to cool, then chop roughly and place in a large bowl.
  3. Add sour cream, cheeses, jalapeños, parsley and lime, and combine well. Season.
  4. Scoop crab mixture into the hollowed-out bread “bowl”.
  5. Place on baking tray and drizzle with melted butter.
  6. Bake for 10-15 minutes, until golden and cheese is melted.
  7. Serve immediately with extra toasted bread (you’ll want more to spread this delicious dip on).

 

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