Ingredients: |
Ingredients: 4 slices The Rustik Oven™ Sourdough bread, cut into large pieces
1/4 cup extra virgin olive oil
8 ounces cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1/4 cup freshly grated Parmesan cheese
3 whole scallions, diced
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons orange juice
1 teaspoon Sriracha
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
12 ounces lump crab meat
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Directions: |
Directions:Preheat oven to 425 degrees F. Coat a baking sheet with nonstick spray.
Place sourdough pieces on the baking sheet. Lightly brush the bread with olive oil on both sides. Transfer to the oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in 1/2 cup of the Monterey Jack cheese, Parmesan, scallions, Worcestershire, soy sauce, orange juice, Sriracha and garlic powder; and a little sprinkle of salt and pepper to taste. Gently fold in the lump crab meat.
Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup Monterey Jack cheese.
Place into oven and bake until bubbly and golden, about 20-25 minutes.
Serve immediately with the sourdough chips. |
This recipe for Crab Rangoon Dip is from