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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you prefer casual dining in the summer, try this scrumptious entree thatâs crunchy, creamy and delightfully rich. Or serve at your next party, cut into smaller appetizer-size slices. âTeri Rasey, Cadillac, Michigan Ingredients:
1 loaf (16 ounces) french bread |
1/4 cup butter, cubed |
4 plum tomatoes, peeled and finely chopped, divided |
1 jalapeno pepper, seeded and chopped |
2 garlic cloves, minced |
2 teaspoons minced fresh cilantro |
2 packages (8 ounces each) imitation crabmeat |
3/4 cup ricotta cheese |
1/2 cup sour cream |
2 cups (8 ounces) shredded italian cheese blend, divided |
Directions:
1. Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside.
2. In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat.
3. In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells.
4. Place on an ungreased baking sheet. Bake at 375° for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted. Yield: 6 servings.
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