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Michael Israel

Michael Israel
Corporate Executive Chef

La Brea Bakery® Ciabatta Crab Dip

Recipe courtesy of Michael Israel
Sponsor: La Brea Bakery

Servings: 5 shared appetizers


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


Crab Dip Mix:

  1. Combine the ingredients in the bowl of a stand mixer fitted with the paddle. Mix on medium speed until fully incorporated.
  2. Put the mixture in a piping bag fitted with a large hole tip.

Garlic Butter:

  1. Melt the butter in a small pot over medium heat.
  2. Add the garlic and cook until it begins to brown.
  3. Remove from the heat and hold warm.

Crab Dip Bread (for each order):

  1. Preheat a convection oven to 400°F.
  2. Starting with a fully cooled loaf, cut an “X” halfway through the loaf.
  3. Pipe 4 oz Crab Dip Mix into the cut openings.
  4. Bake until the Crab Dip Mix begins to brown and the loaf is hot throughout, about 5 minutes.
  5. 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

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