July 11, 2016
Lunch, Shellfish, Crab meat,
Dairy, Appetizers, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Baby Shower, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Picnic, Summer, Weeknight Meals, Hand Mix/Whisk, Refrigerator, Sandwiches more
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"Serve as an appetizer or slice into desired size portions to serve for a lunch, snack or small get together. Makes 40 (or more or less) slices or 6-8 sandwiches
The stuffed baguette must be refrigerated at least 4 hours before serving to allow the filling to firm up for slicing, don't try slicing it without chilling first because it will not slice evenly. Seal tightly in plastic wrap and it will stay good up to three days."
Slice. baguette into approximately 6" lengths. Using a long thin knife, hollow out the interior of each piece, leave a 3/4-inch 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 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. Season with pepper.
Pack the center of each piece of baguette with the crab filling, do not leave any space empty.
Wrap each piece of baguette with plastic wrap and refrigerate at least 4 hours or until filling is firm. Remove from the fridge, using a sharp serrated knife (or electric knife) slice into 3/4- 1 inch thick slices or desired size slices.
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I used a mini 1/2 size special French Baguette. It was quite thin and difficult to hollow out - but I made it!
Delicious filling that will be made again. I didn't use any mayo. No trouble cutting them after refridgeration. Great Summer appetizer