French Bread Hot Crab Dip

Last football season I did regular (or semi-regular anyway) posts on Tuesdays with ideas for tailgating/homegating snack options for upcoming game day weekends. Coincidently, I called the posts “Tailgate Tuesdays”. Fast forward to this year and I’ve been so wrapped up in the new book and other life obligations that I have yet to go to one game! And if I did have plans on going, it rained like crazy and I made myself a snack and watched from the comfort of my dry couch. This weekend, I’m still undecided on the game, but I know the French Bread Hot Crab Dip is joining the party…whether it’s at the stadium or on my couch again.

French Bread Hot Crab Dip

Incredibly delicious, it’s the perfect game day snack because you don’t even need a serving tray. The dip is baked right into the center of the French bread.

Simply hollow out the top of the loaf of bread and make it into a canoe of sorts. Scoop in the crab dip and pop it into the oven. Easy peasey!

Reserve the topping, cut into cubes and use it them dipping along with whatever crackers your little heart desires. I lightly toast my cubes, but my husband will eat it toasted or untoasted!

French Bread Hot Crab Dip

Garnish with a few extra chopped green onions and you’re all set.

French Bread Hot Crab Dip
Recipe Type: Appetizer
Author: Aimee
Prep time:
Cook time:
Total time:
Serves: 8-10
  • 1 loaf French bread
  • 3 cups shredded sharp cheddar cheese
  • 1 pound lump crabmeat, free of shells
  • 1/4 cup onion, finely chopped
  • 1/4 cup green onion, finely chopped
  • 8 ounces (1 package) cream cheese, softened
  • 1/2 cup mayonnaise
  • salt and pepper, to taste
  • 1 teaspoon Worcestershire
  1. Mix the cheese and crabmeat together. Add the onion, green onion, cream cheese, mayonnaise, salt, pepper and Worcestershire. Let stand in an airtight container in the refrigerator for several hours so that the flavors can blend together.
  2. Preheat the oven to 350 degrees.
  3. Cut the top off the loaf of bread and hollow out the insides- making it into a canoe. Save pieces of the bread for dipping; cut into small cubes.
  4. Spoon the dip mixture into the hollowed out bread loaf and bake for 35 to 40 minutes. Lightly toast the bread cubes (if desired) for 3-5 minutes and use for dipping along with assorted crackers.

Big games this weekend for you? Can you believe college football is nearly over already?!!? Seems like it just started and here in Louisiana we are STILL waiting for “football weather”.

Here’s some old Tailgate Tuesday posts:

Crock Pot Taco Soup

Pizza Dip

Mason Jar Meatloaf & Potatoes

Spicy Crawfish & Corn Dip (was on the Rachael Ray show for a split second!!)

LSU Brownies


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