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Crab Toast

 Crab Toast
If you prefer casual dining in the summer, try this scrumptious entree that’s crunchy, creamy and delightfully rich. Or serve at your next party, cut into smaller appetizer-size slices. —Teri Rasey, Cadillac, Michigan
6 ServingsPrep: 20 min. Bake: 20 min.


  • 1 loaf (16 ounces) French bread
  • 1/4 cup butter, cubed
  • 4 plum tomatoes, peeled and finely chopped, divided
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh cilantro
  • 2 packages (8 ounces each) imitation crabmeat
  • 3/4 cup ricotta cheese
  • 1/2 cup sour cream
  • 2 cups (8 ounces) shredded Italian cheese blend, divided


  • Cut bread in half horizontally; hollow out top and bottom, leaving
  • 1-in. shells. Crumble removed bread; set aside.
  • In a large skillet, melt butter over medium heat; add half of the
  • tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4
  • minutes. Remove from the heat.
  • In a large bowl, combine the crab, ricotta and sour cream. Stir in
  • the tomato mixture, reserved bread crumbs and 1 cup cheese blend.
  • Spoon into bread shells.
  • Place on an ungreased baking sheet. Bake at 375° for 15 minutes.
  • Top with remaining cheese blend and tomatoes. Bake 5-7 minutes
  • longer or until cheese is melted. Yield: 6 servings.

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Crab Toast (continued)

Nutritional Facts: 1 serving equals 571 calories, 23 g fat (15 g saturated fat), 81 mg cholesterol, 1,290 mg sodium, 58 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.