Crab Toast
Ingredients
1 loaf French bread
¼ cup butter cubed
4 plum tomatoes, peeled and finely chopped and then divided in half
1 jalapeno pepper seeded and finely chopped
2 garlic cloves minced
2 teaspoons minced fresh cilantro
2 packages (8 ounces each) of imitation crab meat
¾ cup ricotta cheese
½ cup sour cream
2 cups shredded Italian cheese blend divided
Method:
Cut the loaf of French bread in half horizontally. Hollow out both halves leaving two shells. Tear up the bread you’ve removed into bread crumbs and set aside. In a large skillet melt the butter over medium heat. Add half of the tomatoes, garlic, jalapeño and cilantro. Cook for four minutes and then remove from the heat.
In a large bowl, combine the crab, ricotta, sour cream and half the cheese. Stir in the tomato mixture cooked in the skillet and the bread crumbs.
Spoon the mixture into the bread shells. Place them on an ungreased cookie sheet and bake at 375 degrees for 15 minutes. Remove from the oven and top with the remaining Italian cheese and tomatoes. Bake for another five to seven minutes.
(Note: This tastes great the night you make it, but it doesn’t make a very good leftover.)
Ingredients
1 loaf French bread
¼ cup butter cubed
4 plum tomatoes, peeled and finely chopped and then divided in half
1 jalapeno pepper seeded and finely chopped
2 garlic cloves minced
2 teaspoons minced fresh cilantro
2 packages (8 ounces each) of imitation crab meat
¾ cup ricotta cheese
½ cup sour cream
2 cups shredded Italian cheese blend divided
Method:
Cut the loaf of French bread in half horizontally. Hollow out both halves leaving two shells. Tear up the bread you’ve removed into bread crumbs and set aside. In a large skillet melt the butter over medium heat. Add half of the tomatoes, garlic, jalapeño and cilantro. Cook for four minutes and then remove from the heat.
In a large bowl, combine the crab, ricotta, sour cream and half the cheese. Stir in the tomato mixture cooked in the skillet and the bread crumbs.
Spoon the mixture into the bread shells. Place them on an ungreased cookie sheet and bake at 375 degrees for 15 minutes. Remove from the oven and top with the remaining Italian cheese and tomatoes. Bake for another five to seven minutes.
(Note: This tastes great the night you make it, but it doesn’t make a very good leftover.)
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