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Bread Boat with Crab Spread

Bread Boat with Crab Spread
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A fresh-baked Pillsbury® crusty French loaf holds a tasty filling in an amazing appetizer that's perfect for a crowd.

Prep Time:
20 Min
Total Time:
1 Hr 20 Min
Makes:
6 servings
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INGREDIENTS
1can (11 oz) Pillsbury® refrigerated crusty French loaf
1cup shredded Asiago cheese (4 oz)
1package (3 oz) cream cheese, softened
2tablespoons mayonnaise or salad dressing
1tablespoon white wine Worcestershire sauce
1/4teaspoon crushed red pepper flakes
1small clove garlic, finely chopped
1can (14 oz) artichoke hearts, drained, chopped
1can (6 oz) crabmeat, well drained
1jar (2 oz) diced pimiento, drained
1tablespoon chopped fresh parsley
DIRECTIONS
1.Heat oven to 350°F. Bake French loaf as directed on can. Cool 30 minutes.
2.In medium microwavable bowl, mix remaining ingredients except parsley. Set aside.
3.Cut 1 inch from top of loaf. Cut top into 1-inch pieces; place in serving basket. With sharp knife, cut around inside of loaf, leaving 1/2-inch-thick sides. Remove bread, leaving inside of loaf hollow. Cut removed bread into 1-inch pieces; place in serving basket.
4.Microwave cream cheese mixture uncovered on Medium (50%) 3 to 4 minutes or until hot, stirring twice. Spoon hot mixture into hollowed-out loaf. Sprinkle with parsley. Serve spread with bread pieces and/or crackers.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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