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.
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  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
  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.
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