At the Sub-Zero | Wolf Culinary Events Center, we are very fortunate to live in the Bay Area where Dungeness Crab Season coincides with the beginning of the holidays. Fisherman head out every November to harvest sweet, succulent crab for the holiday gatherings starting with Thanksgiving. The pairing of crab and artichoke is a perfect way to extend and compliment the flavors of these delicious and unique ingredients for your special celebration. This recipe evokes visions of the Golden Gate Bridge with its San Franciscan pairing of a superb crab dip served in a toasted sourdough bread bowl.

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This recipe succeeds when created with either the Wolf Dual Fuel Range, cooking the crab and artichokes on the dual-staked burners and toasting the bread bowl in the oven, or the Wolf Convection Steam Oven, preparing the crab and artichoke first in “Steam mode” and, with the push of a button, switch it to “Convection” to toast the bowl. 

Download this delicious recipe here.

Crab and Artichoke Dip in a Sourdough Bread Bowl

Yield: About 5 cups, serves 15 or more as an appetizer


  • 2 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 1 medium leek, white and light green part only, cleaned and very thinly sliced
  • 2 medium shallots, minced
  • 1 Tablespoon of “Old Bay” brand seafood seasoning
  • 1 cup half-and-half
  • 8 ounces cream cheese, cut into apx. 1” cubes
  • 1 cup grated white cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Tabasco or Sriracha sauce
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1½ cup drained and finely chopped cooked or canned artichoke hearts
  • 12 ounces Dungeness (or other) crab meat, picked clean of any shells*
  • ¼ cup chopped Italian parsley, and more for garnish
  • Freshly ground black pepper to taste
  • 1 lb. crusty loaf of bread, sourdough or other type
  • Cut carrots, celery, cooked artichoke petals, pita crisps or extra chunks of bread for dipping


  1. Preheat oven to 400°F bake or 375°F convection.
  2. To make the toasted bread bowl, cut off the top inch of the loaf. With a knife, cut down along the inside of the loaf and scoop out the bread inside leaving a ½” thick “bowl”. Cut the bread you removed from the inside into bread cubes for dipping. Place bread bowl, the bread lid and bread cubes on a parchment lined baking sheet and toast for 10-15 minutes until lightly browned. Remove and set aside.
  3. To make the crab dip, melt butter and oil in a large sauté pan on medium high heat, add leeks and sauté for about 3 minutes. Add shallots and sauté for 2 more minutes. Stir in Old Bay seasoning. Add half-and-half and heat gently to a simmer. Reduce heat and whisk in cream cheese. Remove from heat and slowly stir in grated cheddar cheese. Add mustard, Tabasco, Worcestershire, lemon juice and salt. Blend well. Add artichoke hearts, crab meat, parsley and black pepper to taste. Stir, taste and adjust seasonings.
  4. To serve; keep the toasted bread bowl on the sheet pan, pour the warm crab dip into the bowl and heat at 400°F for just 10 minutes until heated through. Garnish with additional chopped parsley and surround with any combination of celery or carrot scoops, cooked artichoke petals, pita chips, sliced bread and toasted bread cubes. Top with the bread lid, or cut it for dipping. When the bread bowl is almost empty, cut it into bite-sized pieces for a final treat!

* For a vegetarian version, substitute crab for one pound of cooked, drained, finely chopped spinach.

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