PARTY CRAB DIP BASKET

"Shape the bread basket and make the dip ahead of time, but assemble just before serving."

1 loaf Country Italian bread
1 (16-oz.) can crabmeat
Zest and juice from 2 lemons
1 red bell pepper, halved, seeded and diced
1 cup celery, sliced
1 bunch scallions, thinly sliced
3/4 cup mayonnaise or sour cream
Few drops Tabasco sauce
FOR SERVING:
Assorted raw vegetables including broccoli and cauliflower florets, red pepper slices, zucchini slices

Cut a 1-inch-thick slice from the top of the loaf of bread with a bread knife. Hollow out the bread with a grapefruit knife by first cutting along the edge of the inside of the loaf to a 3-inch depth and then cutting the loosened bread into sections. Remove bread and cut into small pieces to use for dipping. Return top to bread and seal in a large plastic bag and store at room temperature.

Break up crabmeat into a large glass bowl and toss with lemon zest and juice until well blended. Add red pepper, celery and scallions and toss to mix well.

Add mayonnaise or sour cream and toss to blend. Taste and season with Tabasco sauce. Cover bowl with plastic wrap and refrigerate at least 2 hours or up to 4 hours.

AT SERVING TIME:
Place hollowed out bread in the center of a large platter and spoon crabmeat into bread. Arrange assorted vegetables around the bread along with bread pieces.

Makes 8 to 10 servings
Source: ShopRite of Commerce Park in Stamford