Bread Boat with Crab Spread

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

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Servings 6

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( 16 ) Ratings

16 Ratings

5 Stars 62%

4 Stars 19%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 9 )

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ingredients 11
Prep Time 20 min
Total Time 1 hr 20 min

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

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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.

EXPERT TIPS

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Expert Tips

Vary the flavor by substituting Swiss or pepper Jack cheese for the Asiago cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (excluding hollowed-out loaf)

Calories: 350
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 8g, 8% Trans Fat 1/2g 1/2% ),
Cholesterol: 65mg; 65%;
Sodium: 820mg; 820%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Nancy12359

report Posted Aug. 14, 2011 9:31 PM

Green Onions and chopped red pepper instead of pimentos, (hard to find). See my review for a better tasting, over-the-top way to serve as single appetizers. After plating sprinkle with parsley and look professional!

Nancy12359

report Posted Aug. 14, 2011 9:28 PM

I hate reviewing when I didn't follow the recipe to a t but after sampling the orig. recipe I had to add to it and make it better so my star rating is for the orig. recipe. Mine would be 5+. Add juice and zest from 1/2 lemon. Dbl.recipe except for artichokes. Used reg.worches.sauce. Add 1/4-1/2t. Old Bay Seasoning.Onion Pwd. Sliced bread in 3/8" slices (19/loaf x2 loaves)Buttered, broiled, topped with spread and broiled again. Also used 1c. parm, and 1c. italian blend cheese, instead of asiago cause could not find.

mjnile

report Posted Jul. 15, 2011 5:37 PM

Adding chopped green onions makes it even better.

columbuscarla

report Posted Aug. 9, 2009 11:51 AM

This was really good, but I made a few variations. I added some green onion and only had regular worcestire sauce (sp?). Instead of breaking the bread up, I cut the loaf in half lengthwise, spread the crab mixture over each half and topped with shredded cheese. Then, I put it in the oven at 400 for 10 minutes or so (until the cheese was melted). I served it as a meal rather than an appetizer--delicious!

chericooch

report Posted Dec. 20, 2007 11:10 AM

I made this for Thanksgiving and it was a big hit, have been asked to make it for several different Chistmas parties.