BAKED CRAB DIP IN A BREAD SHELL

By jarren

Ingredients

• 1 round loaf bread (8 inch/20 cm)
• 2 cups (500 mL) mayonnaise
• 2 cups (500 mL) shredded Monterey Jack cheese
• 1 cup (250 mL) thinly sliced green onions
• 1 can (120 g) crabmeat, drained and flaked
• 1/2 cup (125 mL) drained small capers
• 1/8 tsp (0.5 mL) cayenne pepper French bread cubes (1 1/2 inch/3.75 cm)

Details

Servings 8

Preparation

Step 1

Slice 1 inch (2.5 cm) off top of bread; set top aside. Hollow out bread, leaving a 1 inch (2.5 cm) thick shell. Tear or cut bread insides into bite-size pieces; reserve for dipping. Combine next 6 ingredients (mayonnaise through cayenne pepper). Spoon mayonnaise mixture into bread shell. Replace top of loaf. Wrap loaf in foil. Bake at 350ºF (180ºC) for 1 - 1 1/4 hours or until heated through. Unwrap loaf and place on a serving dish. Serve with French bread cubes and reserved bread pieces. Serves 8 - 10.