Description
Indulge in these decadent Crab Alfredo-Stuffed Garlic Bread Boats, combining crispy, buttery garlic bread with a rich and creamy crab Alfredo filling. Perfectly baked to golden perfection, this appetizer or main dish offers a delightful blend of flavors and textures that seafood lovers will adore.
Ingredients
Scale
For the Garlic Bread Boats:
- 1 loaf of French bread (or baguette)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley (optional)
For the Crab Alfredo Filling:
- 1 lb lump crab meat, drained and picked over for shells
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon lemon zest
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare the Bread: Preheat your oven to 375°F (190°C). Slice the loaf of French bread in half lengthwise. Use a spoon to scoop out some of the interior of the bread, creating a hollow ‘boat’ for the filling.
- Make Garlic Butter and Spread: In a small bowl, combine the softened butter, minced garlic, salt, pepper, and dried parsley. Spread this garlic butter mixture evenly on the cut sides of the bread. Place the bread halves on a baking sheet, cut side up.
- Bake Garlic Bread: Bake the garlic bread for 10–12 minutes, or until the bread is golden brown and crispy on the edges.
- Sauté Garlic: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Simmer Cream: Pour in the heavy cream, and bring to a simmer. Allow it to cook for about 3–4 minutes, stirring occasionally, until the cream begins to thicken slightly.
- Add Cheese and Seasonings: Stir in the Parmesan cheese, garlic powder, onion powder, lemon zest, and cayenne pepper. Continue to cook for another 2–3 minutes, stirring constantly, until the sauce is smooth and creamy.
- Fold in Crab Meat: Gently fold in the crab meat, and cook for an additional 1–2 minutes, until the crab is warmed through. Remove from heat.
- Stuff the Bread Boats: Once the garlic bread is ready, spoon the crab Alfredo mixture into the hollowed-out bread boats. Be generous with the filling!
- Bake Stuffed Bread: Return the stuffed bread boats to the oven and bake for an additional 5-7 minutes, until the filling is hot and slightly bubbling.
- Garnish and Serve: Garnish with chopped fresh parsley and serve immediately. Cut into slices and enjoy the creamy, savory goodness!
Notes
- Use lump crab meat for the best texture and flavor; avoid canned crab meat if possible.
- For extra heat, increase the cayenne pepper slightly or add a pinch of red pepper flakes.
- If French bread is not available, a sturdy Italian loaf or baguette works well.
- Make sure to drain the crab meat thoroughly to avoid a watery filling.
- Leftovers can be refrigerated in an airtight container and reheated gently in the oven.
