Warm Crab Dip

10 Jul
1 1/2 lb cream cheese, softened
8 oz. sour cream
1/2 tsp Worcestershire sauce
1 tsp. Old Bay ( or to taste)
juice of 1/2 lemon
1 tbl dried parsley
1 lb.  fresh or pasteurized backfin crabmeat ( cleaned)
Sourdough Boule ( round loaf of unsliced bread)

Soften cream cheese an hour @ room temperature.
Add  sour cream,spices, lemon juice, and Worcestershire;
Mix well.  Taste to adjust seasonings. Fold in picked
crabmeat and chill for an hour.

To serve:  Preheat oven to 400 degrees.

Slice off top 1/3 of bread loaf and reserve.
With a knife, slice into the top
of the bread 3/4 of the way in two or three spots.
With your hand, pull out
chunks of bread out of the loaf until you have a cavity
the size of your fist.  Toast bread bowl
in oven along with lid and toast for 10 minutes,
or until brown. Remove from oven.

Place 2 cups of crab dip in glass or microwave dish.
On high heat, microwave for three minutes.
Pull out and stir. Microwave for another
two minutes or until hot. Carefully, pull out dip from
microwave oven using an oven mitt. Empty dip int toasted
bread bowl. Enjoy!

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