Crab & Cheese Stuffed Bread

Crab & Cheese Stuffed Bread

By Chef K.T. Murphy


sliced bread on white surface
Photo by Mariana Kurnyk on

1 16 french bread; halve lengthwise, hollowed
12 oz cheddar cheese; grated
8 oz crab meat; flaked
6 tablespoon chopped green onion
1/4 cup mayonaise
1/8 teaspoon hot sauce


Pre-heat oven to 350.

Place bread on ungreased baking sheet. Sprinkle cheese over halves of bread. Combine remaining ingredients in a small bowl.

Spoon mixture over cheese. Bake until cheese bubbles, about 20 min. Cut each piece in half and serve hot.


Crab melt sandwich- Use the same crab mixture as last recipe.

2 slices rye bread per sandwich

2 slices swiss cheese per sandwich Butter one side of each piece of bread.

This will be the outside of the sandwich. On the unbuttered side place a slice of cheese on each slice of bread.

Top one slice with crabmeat filling. Close to make a sandwich.

On a non-stick pan grill the sandwich butter side to pan.

Brown slightly on each side and cook until cheese is melted. Serve hot.

All the best, Good Food makes For Better Decisions.

Chef Murph


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.