Rolls are quite flexible due to their long length and shape. They can be meagerly cut for single tidbits, cut and split down the middle for sandwiches or even thick for French bread pizza.
You'll have to pop the stuffed loaf into the ice chest for at any rate an hour prior to serving to permit the topping to firm off for cutting. Seal firmly in saran wrap and it'll remain great as long as three days!
- 1 baguette, 24"–26" long
- 2 12 oz packages imitation crab
- 8 oz cream cheese, softened
- 2 large celery stalks, finely diced
- 1/2 zest of lemon
- 1 Tbsp lemon juice, fresh
- 1/2 tsp seasoned salt
- 2 tsp dill, or 1 dried dill
- 2 green onions, finely chopped
- 2-3 Tbsp mayonnaise
Instructions
- Cut baguette into approximately 6" lengths then use a long, thin knife to hollow out the interior of each piece. Leave a ½" wall all the way around the interior of the bread, removing only the very center. Set the bread aside.
- In a medium-sized 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 ½"-thick slices to serve as an appetizer or simply cut into desired portions to serve as a delicious lunch. Enjoy!
Read more our recipe Brown Sugar Bourbon Marinade #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
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