Cheesy Crab Boulecook time
1 California Goldminer® Sourdough Boule
6 oz. Sharp Cheddar cheese, shredded
8 oz. low fat cream cheese, room temperature
½ cup mayonnaise
½ cup low fat sour cream
8 oz. fresh crab meat, cooked
¼ cup pimento, chopped
¼ cup scallions, sliced
1 cup spinach
1 tbsp. lemon juice
½ tsp. salt
- Preheat oven to 375ºF. Cut top off the boule. Dig out bread inside, making sure to leave a ½-inch wall on the bottom and around the sides. Tear removed bread into bite-size pieces and place pieces and empty boule on a large baking sheet. Bake until toasted (approximately 10 minutes). Remove from oven and set aside.
- In a large mixing bowl, stir together cheeses, mayonnaise, sour cream, crab meat, pimento, scallions, spinach, lemon juice and salt until blended well.
- Spoon the mixture into the bread boule and bake until the cheese is melty and hot throughout (approximately 15-20 minutes). Serve hot with toasted croutons on the side for dipping.