Crab Toast

Total Time Prep: 20 min. Bake: 20 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
If you prefer casual dining in the summer, try this scrumptious entree that’s crunchy, creamy and delightfully rich. Or serve at your next party, cut into smaller appetizer-size slices. —Teri Rasey, Cadillac, Michigan

Ingredients

  • 1 loaf (16 ounces) French bread
  • 1/4 cup butter, cubed
  • 4 plum tomatoes, peeled and finely chopped, divided
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh cilantro
  • 2 packages (8 ounces each) imitation crabmeat
  • 3/4 cup ricotta cheese
  • 1/2 cup sour cream
  • 2 cups shredded Italian cheese blend, divided

Directions

  1. Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside.
  2. In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat.
  3. In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells.
  4. Place on an ungreased baking sheet. Bake at 375° for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts

1 each: 571 calories, 23g fat (15g saturated fat), 81mg cholesterol, 1290mg sodium, 58g carbohydrate (5g sugars, 2g fiber), 29g protein.

If you prefer casual dining in the summer, try this scrumptious entree that’s crunchy, creamy and delightfully rich. Or serve at your next party, cut into smaller appetizer-size slices. —Teri Rasey, Cadillac, Michigan
Recipe Creator
Community Cook

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