Michael Israel
Corporate Executive Chef
Arby’s

Crab Dip Bread

Recipe courtesy of Michael Israel
Sponsor: La Brea Bakery

Servings: 5 shared appetizers

Ingredients

Crab Dip Mix (Yield 1 ¼ lb):

• 6 oz whipped cream cheese 
• 2 oz mayonnaise 
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco hot sauce
• 1 tsp Old Bay Seasoning 
• 2 Tbsp fresh lemon juice
• 8 oz lump crab meat
• 2 oz shredded Monterey jack cheese
• 2 oz shredded mozzarella cheese

Garlic Butter:

• 12 oz butter
• 1 oz minced garlic

Crab Dip Bread (per order):

• 1 La Brea Bakery^® Ciabatta, thawed and par-baked
• 4 oz Crab Dip Mix
• 2 oz Garlic Butter
• ¼ tsp chopped fresh parsley

Directions

Crab Dip Mix:

1. Combine the ingredients in the bowl of a stand mixer fitted with the paddle. Mix on medium speed until fully incorporated.
2. Put the mixture in a piping bag fitted with a large hole tip.

Garlic Butter:

1. Melt the butter in a small pot over medium heat.
2. Add the garlic and cook until it begins to brown.
3. Remove from the heat and hold warm.

Crab Dip Bread (for each order):

1. Preheat a convection oven to 400°F.
2. Starting with a fully cooled loaf, cut an “X” halfway through the loaf.
3. Pipe 4 oz Crab Dip Mix into the cut openings.
4. Bake until the Crab Dip Mix begins to brown and the loaf is hot throughout, about 5 minutes.
5. Place the warm loaf on a platter and drizzle with 1 oz of the Garlic Butter. Sprinkle the parsley over the top. Serve the bread with the remaining 1 oz Garlic Butter in a ramekin for dipping.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley