BREAD BOAT WITH CRAB SPREAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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

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

from Pillsbury...

Categories: Appetizer  Dairy  Microwave  Savory  Shellfish 

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