Joyner’s Jumbo Lump Crab Dip Recipe
Ingredients:
1 Large Round loaf of bread of your choice (bests: Sourdough, Italian/Rustic bowls)
1 package (8oz) of Philly Cream Cheese (traditional rectangle)
1 package (8oz) of Sour Cream
4 tablespoons of onion (I use Vidalia)
4 tablespoons of bell pepper (any color of your choice – I use red or orange)
2Tbs of Milk
1 pound of Jumbo Lump Crab; Note: you can substitute this with clams, lobster, or even minced meat for a different dip.
Crab dip seasonings:
1 teaspoon Worchester sauce
Zest of 1 lemon
1 teaspoon of lemon
Hot pepper (Tabasco or other) to taste
1 teaspoon of Joyner’s Tri-Thai powder
½ teaspoon salt
Tip: do some taste test prior to pouring and add more/less of any of the seasonings above to your liking
Directions:
- With sharp knife cut the top of the bread across for the top/lid –put aside
- Hollow loaf out leaving 1 ½ crust. Cut the inside of the bread into cubes for dipping – set aside in plastic bag so it doesn’t dry out prior to using
- In large bowl beat cream cheese and sour cream until smooth (this can be done by hand if you don’t have hand mixer/blender, it will just take longer)
- Stir in onion, pepper, and seasonings until well blended, add jumbo lump last to keep from completely breaking up
- On baking sheet make a cross with 2 sheets of aluminum foil, each long enough to cover the loaf
- Center bread shell on foil. Pour the mixture into the shell
- Cover with the bread top
- Wrap loaf with foil
- Bake in pre-heated oven for 45-60 min for mixture to blend.
Note: I found 60 min works best but it’s up to you on how runny or thick you like the dip. The longer you cook the thicker it gets..
- Remove top and serve with bread cubes and/or raw vegetables