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Cracked Crab Cheese Bread

Irresistible Cracked Crab Cheese Bread: Comfort with a Twist

This Cracked Crab Cheese Bread offers a creamy, cheesy delight atop crusty French bread, making it a perfect appetizer for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Mixture
  • 1 cup Crab Fresh, cooked and cracked crab meat
  • 8 oz Cream Cheese Softened
  • 1 cup Mozzarella Cheese Shredded
  • 1/2 cup Parmesan Cheese Grated
  • 1/4 cup Mayonnaise Optional for reduction
  • 1 Tbsp Dijon Mustard Optional for substitution
  • 1 tsp Garlic Powder Or fresh minced garlic
  • 1 Tbsp Lemon Juice Freshly squeezed
  • 1 tsp Black Pepper Adjust to taste
For the Bread Base
  • 1 loaf French Bread Or baguette/sourdough as variation
  • 1/4 cup Fresh Parsley Chopped for garnish

Equipment

  • Mixing Bowl
  • Baking sheet
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare the crab meat by ensuring it is fully cooked and free of shell fragments.
  2. Make the cheese mixture by combining cream cheese, mozzarella, Parmesan, mayonnaise, Dijon mustard, garlic powder, lemon juice, and black pepper in a bowl.
  3. Gently fold in the crab meat to the cheese mixture, being careful not to break it apart.
  4. Prepare the bread by slicing it lengthwise and scooping out some interior bread to create a well.
  5. Assemble the bread by spreading the crab and cheese mixture evenly over both halves.
  6. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and golden brown.
  7. Garnish with chopped parsley, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 1mg

Notes

For optimal flavor, use fresh crab meat and ensure cream cheese is softened for easy mixing. Store leftovers for up to 2 days in the fridge or freeze assembled but unbaked for a month.

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