Thursday, August 13, 2009

Crab Toast

I have not tried this recipe personally, but plan on trying it out soon. I would use real crab meat! Don't know what the originator of the recipe considers to be Italian cheese blend, but I would use mozzarella cheese . . .

1 loaf French bread
1/4 C. butter cubed
4 plum tomatoes peeled and finely chopped, divided
1 jalapeno pepper seeded and chopped
2 garlic cloves minced
2 t. minced fresh cilantro
2 (8 oz) pkg. imitation crab meat
3/4 C. ricotta cheese
1/2 C. sour cream
2 C. shredded Italian cheese blend divided

Cut bread in half horizontally, hollow out top and bottom leaving 1" shells. Crumble removed bread, set aside.

In a large skillet melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat.

In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 C. cheese blend. Spoon into bread shells. Place on an ungreased baking sheet.

Bake at 375 for 15 minutes.

Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.

Source: Dorie @

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