Rosie’s Crabmeat Boule

 In Appetizers, Recipes
Rosie's Crabmeat Boule
For my appetizer course, I’m attacking the communal fondue pot of the 60s which contained a cheesy meltdown and begged for double-dipping. It screamed, “Fondon’t!” Instead, I’m making an edible fondue “pot” that contains a sublime crab dip.
Write a review
Print
Ingredients
  1. 1 boule, top sliced off and hollowed out
  2. 1 pound crabmeat
  3. 6 TB unsalted butter
  4. 3 ounces cream cheese
  5. 3 ounces Brie
  6. Juice of 1 lemon
  7. 1-2 TB sherry
  8. 2 TB chopped red onion
  9. 2 TB chopped red, orange, yellow, and green peppers
  10. Hot paprika
Instructions
  1. Combine butter, cream cheese, and Brie in a saucepan, and melt over low heat.
  2. Stir in lemon juice. Gently fold in crabmeat being careful not to break up any lumps.
  3. Heat through. Stir in sherry, onion, and pepper. Pour crabmeat mixture into boule.
  4. Sprinkle paprika on top. Place on baking sheet along with torn pieces of
  5. bread. Bake at 325° about 20 minutes, until bread is toasted.
Outer Banks Restaurants http://www.outerbanksrestaurantguide.com/
Recent Posts

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Mushroom BisqueOuter Banks Seafood Chowder