Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    French Bread Crab Dip

    Source of Recipe

    From "Picnics, Potlucks, and Porch Parties" by Aimee Broussard

    Recipe Introduction

    "Anytime we have friends over for a football watching party (we call it 'homegating' when your team is on the road and you can't tailgate), my husband says, 'Let me guess - you're making the crab dip?' But I can't help it; it's the perfect dip to serve when hosting friends. It's even great baked on its own, without the French bread loaf, and served with crackers."

    List of Ingredients

    3 cups shredded sharp Cheddar cheese
    1 pound lump crabmeat, free of shells
    cup finely chopped onion
    cup finely chopped green onions
    cup mayonnaise
    One 8-ounce package cream cheese, softened
    1 tsp Worcestershire
    Salt and black pepper to taste
    One loaf French bread


    Mix cheese and crabmeat together. Add onion, green onions, mayonnaise, cream cheese, Worcestershire, salt, and black pepper. Refrigerate in an airtight container for several hours.

    Preheat the oven to 350F.
    Cut top off bread, and hollow out. Save bread pieces for dipping.

    Spoon the dip into the hollowed-out bread loaf, and bake 35 to 40 minutes. Use reserved bread pieces and crackers for dipping.

    Serves 8 to 10




previous page | recipe circus home page | member pages
mimi's cyber kitchen |