Hot and Creamy Crab Dip

1 large loaf sourdough bread

2 cups cream cheese, softened

2 tbsp milk

1 tbsp lemon juice

1 tbsp white wine Worcestershire sauce

1 1/2 cups flaked crab meat

2 tbsp finely chopped onion

Ground paprika

Cut the top form the bread loaf, and set aside. Hollow out the bread, leaving a

1 inch thick shell. Set aside. Coat a baking sheet with non stick cooking spray.

Cut the removed bread into cubes, and place on the baking sheet. Bake at 350 degrees

for 10 minutes or until lightly toasted. Set aside. Place the cream cheese, milk, lemon juice,

and Worcestershire sauce in a food processor or a large bowl, and combine until smooth.

Stir in the crab meat and onion. Evenly spread the mixture in the hollowed loaf,

cover with the bread top and wrap in aluminum foil. Bake the filled loaf at 350 degrees for 1 hour

and 15 minutes, or until the dip is hot and creamy. Place the loaf on a serving plate,

remove and discard the top, and sprinkle the dip lightly with paprika.

Serve hot with whole grain crackers and the toasted bread cubes.