Serves: 8
Total Calories: 140

3 medium red potatoes peeled and diced
8 ounces fresh lump crab meat preferably Dungeness
1 1/2 tablespoons unsalted butter
1/2 cup fresh or frozen corn kernals
1/2 cup creme fraiche
1 tablespoon lemon zest
1 teaspoon chopped fresh tarragon
1/2 to 1 teaspoon white truffle oil or olive oil
salt to taste, preferably kosher
black pepper to taste
2 sprigs tarragon or thyme for garnish
bread from the hollowed out bowl cut into chunks
1 to 1 3/4 pound Bread Bowl
BREADCRUMB TOPPING
1 tablespoon unsalted butter
1/2 cup bread crumbs
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
salt to taste, preferably kosher
black pepper
extra virgin olive oil or white truffle oil for drizzling

1. In a small saucepan, cook the potatoes in salted boiling water about 5 minutes, or until barely tender. Drain and set aside.

2. Place the crabmeat in a medium bowl and set aside.

3. In a small skillet, melt the butter over low heat. Add the corn and cook about 3 minutes, or until soft. Transfer the corn to the bowl with the crabmeat. Add the potatoes, crème fraiche, lemon zest, tarragon, oil, salt, and pepper. Stir the ingredients until thoroughly combined. Set aside.

4. Preheat the oven to 400°F.

5. To prepare the breadcrumb topping, melt the butter in a small skillet over medium heat. Add the breadcrumbs and thyme, and cook, stirring often, for 2 to 3 minutes, or until the crumbs are golden brown. Season with salt and pepper, and set aside.

6. Spoon the crab mixture into the bread bowl, top with an even layer of breadcrumbs, and drizzle with a little oil. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 7 minutes or until heated through. Remove the foil and continue to bake another 3 minutes.

7. Before serving, garnish with tarragon. Spoon portions onto individual plates and eat with forks. Serve with pieces of sourdough bread.

Nutritional Facts:

Serves: 8
Total Calories: 140
Calories from Fat: 46

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Spinach Dip With Portabella Mushrooms and Pine Nuts
Warm Baja Shrimp Taco Dip
Carmelized Onion and Blue Cheese Dip
Three Cheese Ball In A Bowl
Cocktail Weenie Bowl
Buffalo Wing Appetizer
Chicken Parmigiana Hero
Yia Yia's Meatball Bowl
Farallon's Crab Imperial Gratin
Teriyaki Chicken Bowl