Bread Boat with Crab Spread

(16)
8 reviews.
  • 20 min prep time
  • 1 hr 20 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
1
cup shredded Asiago cheese (4 oz)
1
package (3 oz) cream cheese, softened
2
tablespoons mayonnaise or salad dressing
1
tablespoon white wine Worcestershire sauce
1/4
teaspoon crushed red pepper flakes
1
small clove garlic, finely chopped
1
can (14 oz) artichoke hearts, drained, chopped
1
can (6 oz) crabmeat, well drained
1
jar (2 oz) diced pimiento, drained
1
tablespoon chopped fresh parsley

Directions

  1. 1 Heat oven to 350°F. Bake French loaf as directed on can. Cool 30 minutes.
  2. 2 In medium microwavable bowl, mix remaining ingredients except parsley. Set aside.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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