This is great in autumn or around the holidays.
6 tablespoons butter
2 tablespoons flour
1 cup half-n-half
4 ounces cream cheese
6 ounces Swiss or Gruyere cheese, grated
1 tablespoon sherry
2 teaspoons lemon juice
1 teaspoon dried minced onion
1 tablespoon dried parsley
1/2 pound crab meat, cleaned of any shell
salt and pepper
dash of Frank’s Red Hot (or more to taste)
1 round loaf of bread
4 ounces toasted sliced almonds
- Preheat oven to 350 degrees
- Melt the butter in a saute pan. Stir in the flour and cook for one minute until thickened
- Blend in the half-n-half a little at a time. Cook and stir until thickened
- Add cream cheese and grated Swiss in small amounts until melted
- Add the sherry, lemon juice, minced onion, parsley and crab
- Season with salt, pepper and Frank’s
- Set aside
- Slice the top of the loaf of bread and carefully tear away the inner bread
- Pour the crab mixture into the bread
- Sprinkle almonds over top of crab mixture
- Replace the top of bread and carefully wrap entire loaf in aluminum foil
- Place on baking sheet and bake for 30 minutes or until hot
- Serve with chunks of scooped out bread
