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Bread Boat With Crab Spread

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Why I Love This Recipe

from Pillsbury...

Ingredients You'll Need

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


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.

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