Cheesy Crab Stuffed Bread
A hollowed crusty loaf filled with cream cheese, crab, and two cheeses and baked until hot and bubbly.
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Mixing bowl
- Bread knife
- Instant read thermometer
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 8 oz canned crab meat drained well
- 1 cup shredded Colby Jack cheese plus extra for the top
- 1 cup shredded mozzarella cheese
- 1 tbsp seafood seasoning
- 1 crusty bread loaf about twelve ounces, sliced lengthwise and hollowed
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and line a baking sheet.
- Bread. Slice the loaf lengthwise and hollow out the centers.
- Mix. Stir the cream cheese and cheeses until smooth and fold in the crab and seasoning.
- Fill. Spoon the filling into the bread and top with extra cheese.
- Bake. Bake twelve to fifteen minutes until bubbly and 165 F.
Notes
Substitutions: Cheddar replaces Colby Jack, and imitation crab replaces canned crab.
Tips: Drain the crab well and fold gently.
Storage: Three days refrigerated. Do not freeze.
Nutrition is calculated for one serving.