Inspired by the Maryland crab pretzel—which Israel calls “arguably the most craveable bread dish ever invented”—this recipe begins with La Brea Bakery® Ciabatta as the base. “I love bread, and I love the shareable nature of bread,” he says. The chef combines lump crab meat with whipped cream cheese, mayonnaise, shredded cheeses, Worcestershire and Tabasco sauces, Old Bay seasoning and lemon juice. The dip is then piped into the par-baked ciabatta before baking a second time. Israel likens the dish to a comforting clam chowder in a sourdough bread bowl.
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