Crab Melt Loaf Recipe

4.5 5 9
Crab Melt Loaf Recipe
Crab Melt Loaf Recipe photo by Taste of Home
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Crab Melt Loaf Recipe

Read Reviews
4.5 5 9
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound imitation crabmeat, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup thinly sliced green onions
  • 1/4 cup diced celery
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 loaf (1 pound) unsliced French bread, halved lengthwise

Directions

In a large bowl, combine the crab, mayonnaise, green onions and celery. Stir in the cheese, salt and pepper.
Spread over bottom of bread; replace top. Wrap in a large piece of heavy-duty aluminum foil. Place on a baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices. Yield: 8 servings.
Originally published as Crab Melt Loaf in Country Woman March/April 2000, p37

Nutritional Facts

1 each: 389 calories, 19g fat (6g saturated fat), 34mg cholesterol, 879mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 16g protein.

  • 1 pound imitation crabmeat, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup thinly sliced green onions
  • 1/4 cup diced celery
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 loaf (1 pound) unsliced French bread, halved lengthwise
  1. In a large bowl, combine the crab, mayonnaise, green onions and celery. Stir in the cheese, salt and pepper.
  2. Spread over bottom of bread; replace top. Wrap in a large piece of heavy-duty aluminum foil. Place on a baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices. Yield: 8 servings.
Originally published as Crab Melt Loaf in Country Woman March/April 2000, p37

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Reviews forCrab Melt Loaf

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gwashington1961 User ID: 6420190 76629
Reviewed Dec. 5, 2012

"What a fabulous "Crab Melt Loaf sandwich". It will please your family, friends, co-workers, church workers, other club members. It is an unusual treat, that offers a new - unusual recipe for the filling. YUM!!! LOL :-)"

MY REVIEW
ferbie User ID: 2879855 39409
Reviewed Oct. 28, 2012

"I have made this several times during the summer. I find it best to eat on regular bread. The french bread is too hard to eat."

MY REVIEW
kerrynjames User ID: 5662698 22433
Reviewed Sep. 24, 2011

"We thought it was tasty... The French bread was a little too crusty and difficult to eat, next time we'll make fresh white bread and use that instead.

All in all, good flavor and a nice change of pace. Thanks for the recipe!"

MY REVIEW
ehlertn User ID: 1826861 38194
Reviewed Nov. 5, 2009

"I add more crab than the recipe calls for and assemble a little differently. However, this is SUPER tasty! Even my daughter, who doesn't like seafood enjoys it! I add a pouch of real crab (claw meat works well) and a small bag of frozen salad-sized shrimp. Replacing half of the mayo with sour cream also makes the mixture creamier. I've found that hollowing out the bread and pre-cutting it into quarters is less messy than cutting afterward. I put all the filled bread quarters on a baking pan and cover the whole pan with foil. A recipe to make again. It rivals the lobster rolls that are served out East."

MY REVIEW
daisey5 User ID: 146806 84616
Reviewed Nov. 3, 2009

"I made this but I used 2 whole wheat tortilas and it turned out great for lunch."

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