Bread Boat with Crab Spread

By doodanger

prep time: 20 minutes
start to finish: 1hr. 20 minutes

Ingredients

• 1 can (11oz.) pillsbury refrigerated crusty french loaf
• 1 c. (4oz.) shredded asiago cheese
• 1 package (3oz.) cream cheese softened
• 2 tbsp. mayonnaise
• 1 tbsp. white wine
• worcestershire sauce
• 1/4 tsp. crushed red pepper flakes
• 1 clove garlic, finely chopped
• 1 can (14oz.) artichoke hearts, drained, chopped
• 1 can (6oz.) crabmeat, well drained
• 1 jar (2oz.) diced pimento, drained
• 1 tbsp. chopped fresh parsley

Preparation

Step 1

Heat oven to 350F. Bake french loaf as directed on can. Cool 30 minutes

In medium microwavable bowl, mix remaining ingredients except parsley. Set aside.

Cut 1 inch from top of loaf. Cut top into 1" pieces, place in serving basket. With sharp knife, cut around inside of loaf, leaving 1/2" thick sides. Remove bread leaving inside of loaf hollow. Cut removed bread into 1" pieces; place in serving basket.

Microwave cream cheese mixture uncovered on medium 3 - 4 minutes or until hot, stirring twice. Spoon hot mixture into hollowed out loaf. Sprinkle with parsley. Serve spread with breadpieces.