Best 12 Crab Bread Recipes

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
• Place bread cubes into a large bowl, set aside.
• Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
• Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
• Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
• Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
• Stir in 1 egg, lemon juice, tarragon, and lemon zest.
• Mix in crabmeat, salt, black pepper, and cayenne pepper.
• Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
• Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

HOT CRAB DIP IN BREAD BOWL

Steps:

• Heat oven to 350 degrees F.
• Mix until creamy: cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay. Bake in an 8X12 pan at 350 for 35-40 minutes.
• Cut out top of bread loaf. Scoop inside of loaf and tear to make dipping pieces.
• Fill hollowed loaf with cooked mixture and top with shredded cheese, then sprinkle additional desired amount of Old Bay over cheese. Bake filled bread bowl for 45 minutes or until cheese is melted.
• Serve hot with bread pieces.

CRAB DIP IN A BREAD BOWL

Steps:

• Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread; set aside. , In a small bowl, combine the sour cream, crab, water chestnuts and salad dressing mix., Fill bread shell with crab dip. Serve with vegetables and reserved bread cubes.

CRAB DIP IN A BREAD BOWL

Steps:

• If you purchase bakery round bread, omit the next few steps.
• BREAD BOWL:Mix both bread mixes together according to manufacturer's instructions.
• Let rise until double in bulk.
• With non-stick cooking spray, spray the inside of a 9" or 1" springform pan.
• Knead dough and place in pan, pressing down as evenly flat as possible.
• Let rise 1 to 2 hours until dough reaches the top of the pan.
• Bake about 50-65 minutes at 350 degrees, until completely cooked.
• Run knife around edge of loaf, and let cool completely.
• Remove outer pan rim.
• Cut a thin top layer from the bread and remove most of the bread inside, leaving a"shell" of bread to form your bowl.
• Place bread on serving tray (large enough to hold crackers or bread cubes around it).
• DIP:In mixer, mix cream cheese with all other ingredients except chili sauce and crab.
• When well blended, add chili sauce and mix until blended.
• Gently stir in crab meat.
• Spoon into shallow baking dish and bake until warm in the center.
• Cool until not hot to the touch.
• Spoon crab dip into bread bowl on serving tray; sprinkle bacon and almonds on top, and surround with assorted crackers and a few sprigs of greenery for garnish.

CRAB ARTICHOKE DIP IN A BREAD BOWL RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. Cut the top off the loaf of bread and hollow out leaving 1/2-inch wall on all sides. Cut hollowed out bread into cubes. Bake bread cubes and bowl for 10 minutes to toast. Remove and set aside. In large bowl, combine the cream cheese, mayo, and sour cream until smooth. Stir in artichoke hearts, lump crab meat, peppers, onions, both sauces, garlic powder, salt, and pepper. Stir in the 1/2 cup parmesan and the other cheeses. Spoon mixture into bread bowl and pat down. Sprinkle with remaining parmesan. Bake for 15 to 20 minutes until melted and slightly browned. Serve with bread cubes, pita chips, or crackers.

CRAB BREAD

Steps:

• 1. Pre heat oven to 350 degrees
• 2. Mix the cream cheese, mayo, onion, parsley, crab, salt, pepper and garlic together until it is spreadable, I used the canned - not lump crab meat, made it easier to spread.
• 3. split the loaf of bread open , spread the crab mixture on both halves of the bread, place on a lined cookie sheet.
• 4. Sprinkle the cheese over the crab mixture and bake in over for 15-20 mins until the cheese is melted brown and bubbly, allow to cool slightly to set.

HOT CRAB AND ARTICHOKE DIP IN A BREAD BOWL

Steps:

• Directions Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM. Bake in preheated oven until top is crusty, about 15 to 20 minutes. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping. Nutrition per serving Calories 284 Total Fat 21.8 g Cholesterol 54 mg Sodium 644 mg Total Carbohydrates 11.7 g Dietary Fiber 1.4 g Protein 10.8 g

CRAB AND CHEESE STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350 degrees.
• Place bread on ungreased baking sheet.
• Sprinkle cheese over bread halves.
• Combine remaining ingredients and spoon over cheese.
• Bake about 20 minutes or until cheese is bubbly.
• Cut into serving size pieces.

WARM CRAB AND ARTICHOKE DIP WITH FRENCH BREAD

Steps:

• 1. Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes. 2. Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.

CRAB BREAD

Steps:

• Saute garlic in butter. Add wine and reduce. Add cream cheese, Worcester sauce, Dijon, lemon juice, hot pepper sauce, salt and pepper. Stir over low heat until cream cheese is melted. Add crab, mixing gently to keep from breaking up the crab. Spread mixture on baguette halves. Sprinkle with Cheddar cheese and paprika. Bake at 350 for 20 minutes or until cheese is melted and bubbly. Slice into 1 inch slices and serve with Marinara sauce. Serves 6.

BUTTERY CRAB BREAD PUDDING

Steps:

• Preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish. In a medium bowl, toss the crabmeat with the parsley, chives, lemon juice and cayenne. Season with salt and black pepper. 2. Butter each baguette slice and stand up the slices in the prepared baking dish. Using a spoon, tuck the crab mixture evenly between the slices of bread. 3. In a bowl, whisk the eggs with the milk, half-and-half, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the custard evenly over the bread and let stand for 10 minutes. 4. Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. Let stand for 10 minutes before serving.

HOT CRAB DIP IN BREAD BOWL

Steps:

• Cream cream cheese & onions, add the rest of the ingredients and mix until well blended. Place in baking dish. Bake 30 minutes at 350 degrees. Hollow out bread round. Place dip in bread bowl and return to oven for 10 minutes. Use hallowed out bread as a dipper.