Hot Crab Dip in a Round Loaf

"This is one of my mom's favorite things to take to any kind of party. There is never any left over."
 
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photo by mums the word photo by mums the word
photo by mums the word
Ready In:
1hr 15mins
Ingredients:
6
Yields:
1 Loaft
Serves:
6
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ingredients

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directions

  • Mix together and set aside.
  • Take round loaf of bread (sour dough) and cut small circle out of top of bread (do not throw it away).
  • Cut away the center of the bread to make a hollow space inside (keep insides as well).
  • Place crab meat mixture inside bread.
  • Put the lid you sliced off back on.
  • Bake at 350° for 1 hour and serve hot with remaining bread or extra baguette.
  • If extra filling, place in casserole dish and bake beside bread.

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Reviews

  1. Oh my, this is marvelous dip. I made just a half recipe and served it with some different fondue dishes for dinner. It is rich and creamy and not "fishy" tasting. We really liked it. I made the dip early and chilled it a few hours before baking. I think this would even be good served cold as a cracker spread. Made for Spring Pac 2009. Thx for the recipe!
     
  2. We love the the dips and bread appetizers, this one was no exception. I used a loaf of sour dough bread and went with two dashes of Tabasco sauce. I served with a bowl of my Mexican Hot Pepper Sauce for those who like a little extra heat. I will be making this combo again - and again. Thank you and your mom for sharing.
     
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RECIPE SUBMITTED BY

<p>I love to bake, I love to cook and I have a nasty cookbook/recipe fetish (looking at my mom's and grandma's collections Its genetic I think!!). I also collect Pillsbury Dough Boy things. I am very anal and competetive when it comes to my food...I like to entertain but find I over do it.<br /><br />I am married to my best friend, we have two kids and have been married?10 1/2 years. We are not fussy eaters except the hubby hates beets. I can live with that one thing. <br /><br />I grew up on a mixed ranch just east of the Sask/AB border south of Lloydminster. I grew up around horses and cattle. I love going home back to the animals and the farm. I spent a lot of my childhood with my grandma. She was a wonderful baker who went through the depression, I learned so much from her from her experiences. I love making her "heritage" recipes, brings my childhood back for my children and my brothers who enjoyed the treats. Her Blueberry muffin recipe is one of my absolute favorite. When I was still at home I was put in charge of meals at harvest time from the time I was old enough to use the stove. I loved coming home from school to make a big meal to haul out the field. All my friends when home to sit in front of the tv and I stood at the stove. <br /><br />I grew up in the local 4-H club, spent 10 years as a member. I am still a huge supporter of our club and very proud of its history. My mom and I organized a 50th Anniversay cookbook in 1997. It is probably my most used paper cookbook...zaar being my most used online of course. <br /><br />I love to can. I started with Aunt Lori's salsa a few years ago. I have expanded to jams, jellies, pickles,..whatever catches my eye at the time. I am a berry picker and love that fresh fruit to make the homemade jams and jellies. Being raised in Sask we have the opportunity to pick a variety of wild berries...Saskatoons, pincherries, chokecherries, strawberries, raspberries, blueberries, thorn apples, gooseberries,currents...we have picked them all. <br /><br />I will rarely post anything less than a 4 star review and most of the time just won't post a review until I have tried the recipe a second time. It could be my error. I don't count the dayhome kids opinion in my ratings because they like something one day and hate it the next <br /><br /><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg" alt="" /></p>
 
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