Bread Boat with Crab Spread Prep Time: 20 min ; Start to Finish: 1 hr 20 min Makes: 6 servings Nutrition Information A fresh-baked Pillsbury® crusty French loaf holds a tasty filling in an amazing appetizer that's perfect for a crowd. 1can (11 oz) Pillsbury® refrigerated crusty French loaf1cup shredded Asiago cheese (4 oz)1package (3 oz) cream cheese, softened2tablespoons mayonnaise or salad dressing1tablespoon white wine Worcestershire sauce1/4teaspoon crushed red pepper flakes1small clove garlic, finely chopped1can (14 oz) artichoke hearts, drained, chopped1can (6 oz) crabmeat, well drained1jar (2 oz) diced pimiento, drained1tablespoon chopped fresh parsley 1 . Heat oven to 350°F. Bake French loaf as directed on can. Cool 30 minutes.2 . In medium microwavable bowl, mix remaining ingredients except parsley. Set aside. 3 . Cut 1 inch from top of loaf. Cut top into 1-inch pieces; place in serving basket. With sharp knife, cut around inside of loaf, leaving 1/2-inch-thick sides. Remove bread, leaving inside of loaf hollow. Cut removed bread into 1-inch pieces; place in serving basket. 4 . Microwave cream cheese mixture uncovered on Medium (50%) 3 to 4 minutes or until hot, stirring twice. Spoon hot mixture into hollowed-out loaf. Sprinkle with parsley. Serve spread with bread pieces and/or crackers. High Altitude (3500-6500 ft):No change.
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