"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for CRAB TOAST, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maribeth Bennett


1 loaf (16oz) French bread
1/4 c butter, cubed
4 plumb tomatoes, peeled and finely chopped, divided
1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
2 tsp minced fresh cilantro
2 pkg (8 oz each) imitation crabmeat
3/4 c whole Ricotta cheese
1/2 c sour cream
2 c shredded Italian cheese blend, divided

Cut bread in half horizontally; hollow out top and bottom, leaving 1 inch shells. crumble removed bread and set aside.
In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeño, garlic and cilantro, cook and stir for 4 minutes. Remove from the heat.
In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 c cheese blend. Spoon into bread shells. Place on an ungreased baking sheet. Bake at 375ºF for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5 - 7 minutes longer or until cheese is melted.




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