Crab-stuffed bread cubes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Loaf french bread, large |
| ½ | cup | Butter, melted |
| ½ | pounds | Crabmeat |
| ⅔ | cup | American cheeze spread |
| 1 | each | Egg, large |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Lemon-pepper seasoning |
| ⅛ | teaspoon | Mustard, dry |
Directions
Cut bread into 1 inch slices; remove crust. Cut trimmed slices into 1 inch cubes. Hollow out each with sharp knife, leaving ⅛" shell.
Brush sides and top with melted butter. Place in cookie sheet, bake at 400 degrees for 10 minutes or until light brown and crisp. Cool.
Blend cheeze and egg in bowl. Add remaining ingredients and gently mix. Fill nuggets, garnish. Bake on cookie sheet in 400 degree oven until bubbly, 5-10 minutes. Suggestions: Sub for bread shells any canape form. Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85