2 package s (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon seafood seasoning
2 cans (6 ounces each) crab meat, drained and flaked
1/2 cup chopped green onions
Additional green onions and chopped red bell pepper for garnish, if desired
For bread bowl: Combine 2 cups flour, quick oats, sugar, yeast and garlic salt in a large mixer bowl. Heat water, milk, butter and corn syrup to 120 to 130°F. Add flour mixture and beat for 2 minutes. Cover and let rise in a warm, draft-free place until double in size, about 30 to 45 minutes.
Stir dough down and add enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 30 minutes.
Preheat oven to 400°F.
Punch down dough and form into large ball. Place on large greased baking sheet and gently press out to a 9-inch circle. Cover and let rise about 30 minutes.
Bake for 30 to 35 minutes until lightly browned. Brush with egg and lightly sprinkle with 1 teaspoon seafood seasoning. Bake an additional 5 minutes. Remove bread to a cooling rack and let cool at least 30 minutes.
For Dip: Beat cream cheese, mayonnaise, milk, garlic powder and seafood seasoning in a small bowl until well mixed. Fold in crab meat and green onions. Chill until ready to serve.
To serve, gently cut around the edge of the bread leaving about 1-inch of bread on all sides. Tear the bread that was removed into bite size pieces. Fill the bread bowl with the crab dip, garnish, if desired, and serve immediately, using the bread pieces as dippers.