Crab-Stuffed Baguettes
I made these for a trip to Gatlinburg a few years ago and they were perfect. I love having some yummy sandwiches that keep well on the road, and you can just stick in the fridge and nibble on when you’re hungry. When traveling, you’re never quite sure when you’ll be eating or how long it will take to get into your cabin/place, so these are perfect for road trips.
Serving Size: 4-6 servings
Crab-Stuffed Baguettes
Absolutely delicious.
Prep time: 25 MinTotal time: 25 Min
Ingredients
- 1 baguette, 24-26" long
- 2 12-ounce packages imitation crab
- 8 ounces cream cheese, softened
- 2 large celery stalks, finely diced
- 1/2 zest of lemon
- 1 tablespoon lemon juice, fresh
- 1/2 teaspoon seasoned salt
- 2 teaspoons fresh dill or 1 teaspoon dried dill
- 2 green onions, finely chopped
- 2-3 tablespoons mayonnaise
Instructions
- Cut baguette into approximately 6" lengths. Using a long, thin knife, hollow out the interior of each piece. Leave a 1/2" wall all the way around the interior of the bread, removing only the very center. Set the bread aside.
- In a medium mixing bowl, add imitation crab, breaking the chunks into very small pieces with a fork.
- Add cream cheese, celery, lemon zest, lemon juice, seasoned salt, dill and green onion. Mix to combine, making sure cream cheese is evenly incorporated.
- Add only as much mayonnaise as needed to bind the mixture together.
- Then, pack the center of each piece of baguette with the crab filling. Don't leave any space empty.
- Wrap each piece of baguette with plastic wrap and refrigerate at least 2 hours or until filling is firm.
- Remove from the fridge and slice into 1/2" thick slices to serve as an appetizer or simply cut into desired portions to serve as sandwiches.
Notes