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Crab Dip with Sourdough Wedges

Time: 15 - 30 Mins Serves: 4

In this recipe: Sourdough Loaf

Watch Jake, our Head Baker, make the recipe here.

Ingredients

  • 3 Slices of COBS Sourdough Loaf
  • 100g Cooked Crab Meat
  • 100g Baby Bay Shrimps
  • 100ml Whipping Cream
  • 1 1/4 cups Asiago Cheese, shredded
  • 8oz Block of Cream Cheese, cut into small cubes
  • 3 Tbsp finely minced Green Onions
  • 1/2 tsp ground Black Pepper
  • 1 Wedge of Lemon

Directions

  1. In a sauce pan bring whipping cream to a simmer
  2. Add cream cheese cut into small cubes, finely minced green onions, ground black pepper to the simmering cream, stirring every 2 minutes until the cream cheese cubes are fully melted and incorporated.
  3. Add crab meat, bay shrimp and 1 cup of shredded Asiago cheese.
  4. Simmer for 5 minutes. Take off heat and set aside.
  5. Preheat oven to Broil (High).
  6. On a baking pan, fill an oven safe bowl, cast iron or ceramic dish with the crab dip mix.
  7. Top crab dip with the remaining shredded Asiago cheese and finely minced green onions.
  8. Place the crab dip in a baking pan and place in the top rack of the oven. Bake until cheese is melted and starts to brown. Check on it every other minute so it doesn’t burn.
  9. While the crab dip is getting ready inside the oven, toast Sourdough Loaf slices (regularly sliced.)
  10. Cut the toasted Sourdough Loaf slices into triangles, creating toasted Sourdough Wedges.
  11. Carefully take the crab dip out of the oven. Place on a plate and add the toasted Sourdough Wedges. Add a slice of lemon & serve hot.