Michael Israel
Corporate Executive Chef
Arby’s
La Brea Bakery® Ciabatta Crab Dip
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:
- Combine the ingredients in the bowl of a stand mixer fitted with the paddle. Mix on medium speed until fully incorporated.
- Put the mixture in a piping bag fitted with a large hole tip.
Garlic Butter:
- Melt the butter in a small pot over medium heat.
- Add the garlic and cook until it begins to brown.
- Remove from the heat and hold warm.
Crab Dip Bread (for each order):
- Preheat a convection oven to 400°F.
- Starting with a fully cooled loaf, cut an “X” halfway through the loaf.
- Pipe 4 oz Crab Dip Mix into the cut openings.
- Bake until the Crab Dip Mix begins to brown and the loaf is hot throughout, about 5 minutes.
- 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
