Crab Dip Stuffed French BreadJump to Recipe
2018 was a YEAR. It went by SO fast. Darby turned two, Theo turned almost three and 11/12s, and the weeks seemed to fly by. We had a generally healthy and happy year which I’m super-thankful for.
I’m hoping for a similar 2019, of course and I will be ringing in the new year with a smile on and also good food. This Crab Dip Stuffed French Bread is my latest creation that I think would fit just fine on any holiday party spread. The dip is ridiculously easy to toss together, but make sure you use good quality crab even though it’s a bit pricier.
After it’s baked you can serve it with crackers for dipping or slice up the top of the French bread into sticks (that’s what I did). Of course, you can also just rip off pieces of the loaf and devour it that way. Any way you slice it or dip it, this is a fun way to serve a really delicious dip.
Easy crab dip stuffed and baked into a French loaf. A great party appetizer! Perfect for New Years!
- Preheat oven to 350 degrees F.
- In a medium bowl mashed together all ingredients for dip until they are evenly combined.
- Use a small knife to cut the top off the French bread loaf. Make a boat in the loaf but leave some bread on the bottom. Don’t make it too thin.
- Fill the loaf with the crab dip.
- Cover loaf in foil and bake for 15 minutes. Then uncover and bake for another 15 minutes.
- Remove and dust loaf with extra Old Bay and more minced scallions.
- Serve loaf with crackers or the sliced up top of the loaf. Serve while warm.
Crap Dip Stuffed French Bread
Buy good quality lump crab meat for this dip. It makes all the difference since there really aren’t that many ingredients going in. Also, make sure your cream cheese is soft for easier mashing!
All stirred together and ready to go!
Take a big loaf of french bread and cut out the top to make a boat. Don’t toss the top part of the loaf! Cut it into strips and it makes for perfect dipper for the crab dip.
Then just fill up the boat with the dip!
This loaf needs two baking steps. First, cover it with foil and bake it for 15 minutes at 350 F. Then uncover it and bake it for another 15 minutes. The foil step ensures the bread doesn’t get too toasted while the dip heats up.
After it comes out of the oven, dust it with some Old Bay!
Look at this cross section!
Honestly though it’s a bit intense to take a bite out of the full stuffed loaf so I recommend dipping at the beginning and once you get some of the dip out of the loaf then you can rip off chunks of it.
Happy holiday season everybody!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!