Description
Crab Alfredo-Stuffed Garlic Bread Boats combine crispy, buttery garlic bread with a rich, creamy crab Alfredo filling. This indulgent appetizer or main dish features French bread hollowed out and filled with a velvety mixture of lump crab meat, Parmesan, and seasoned cream sauce, baked to golden perfection and garnished with fresh parsley.
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
- Prepare the Garlic Bread Boats: Preheat your oven to 375°F (190°C). Slice the French bread loaf in half lengthwise. Use a spoon to scoop out some of the bread’s interior to create a hollow boat shape for the filling.
- Make the Garlic Butter: In a small bowl, combine softened butter, minced garlic, salt, black pepper, and optional dried parsley. Spread this mixture evenly onto the cut sides of the bread halves. Place the bread cut side up on a baking sheet.
- Bake the Garlic Bread: Bake the garlic bread in the preheated oven for 10–12 minutes until the edges turn golden brown and crispy.
- Prepare the Crab Alfredo Filling: In a large skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Simmer the Cream: Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the cream slightly thickens.
- Add Seasonings and Cheese: Stir in the grated Parmesan cheese, garlic powder, onion powder, lemon zest, and cayenne pepper. Continue cooking for another 2–3 minutes, stirring constantly until the sauce is smooth and creamy.
- Incorporate Crab Meat: Gently fold the lump crab meat into the Alfredo sauce and cook for 1–2 minutes until heated through. Remove from heat.
- Fill the Bread Boats: Spoon the crab Alfredo mixture generously into the hollowed garlic bread boats.
- Final Bake: Return the filled bread boats to the oven and bake for an additional 5–7 minutes until the filling is hot and slightly bubbling.
- Garnish and Serve: Sprinkle with chopped fresh parsley, slice, and serve immediately to enjoy the creamy, savory delight.
Notes
- Be sure to thoroughly pick through crab meat to remove any shells.
- Adjust cayenne pepper quantity based on your preferred spice level.
- For extra crispiness, broil the garlic bread for 1-2 minutes after stuffing, watching carefully to prevent burning.
- Leftovers can be stored in the refrigerator and reheated in the oven for best texture.
- Use day-old bread for firmer boats that hold the filling better.
