Garlic, Cheese & Crab Bread Bowls Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Main Dishes

Garlic, Cheese & Crab Bread Bowls

From Dorothy McNett's recipes at You will need a nice crusty loaf of bread for this, such as a great loaf of California Sourdough Bread. Use this as a main dish along with lots of vegetables, lettuce, etc.

1 loaf of crusty sourdough bread
1/4 cup unsalted butter
8-10 cloves garlic, minced
2 tablespoon sesame seeds
1 1/2 cups sour cream
2 cups shredded Monterey Jack cheese
1/4 cup minced fresh parsley
1/2 teaspoon freshly ground pepper
3-4 cooked artichoke hearts (freshly cooked or use some canned ones)
about 1 cup shredded local cheddar style cheese

fresh cooked crab pieces, for serving
greens, vegetables, etc. for serving

Preheat oven to 350 degrees. Using a serrated bread knife, slice the long loaf of bread in half lengthwise. Using your fingers, gently remove the soft bread in small chunks, leaving the crust intact. Place the bread halves on a silicone lined baking sheet. Set aside while you prepare the filling. In a heavy bottomed saute pan or wok, heat the butter. Stir in the minced garlic, sesame seeds, and the chunks of bread Cook over medium heat, and stir until bread pieces are nicely browned. In batter bowl, combine the sour cream, Jack cheese, parsley, pepper and chopped artichoke hearts. (if using canned ones, and they are small, use about 6 or so) Spoon into the bread shells and top with the cheddar cheese. Bake 30-35 minutes. Arrange on a long platter with crab pieces, vegetables, greens etc. Serve and enjoy!!!

Recipe created 2014-02-04.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.