1 Review

Wildflour, between this wonderful Crabby Bread and my Stuffed Penguins, I'm not sure which one stole the show on my holiday appetizer table !! Do not hesitate to try this remarkable and edible centerpiece. I am not at all crafty so I saved the picture to my computer, enlarged it and printed it out so I would have it handy when I shaped the dough, and it was much easier than I had anticipated. It is important to use cold thawed dough, you do not want it to have started to rise or it will be too soft to shape. I did not allow the dough to rise more than an inch before baking and it rose to a perfect height while in the in the oven. I think that presentation is key to a centerpiece so I covered a cookie sheet with foil then layered it with Kale. I placed the baked crab bread to one side and surrounded it with seashells as Wildflourd did. I baked up a crab dip in a clear dish and served it on the same pan. I had some awesome comments from my guests and will make the recipe many times in the future. I prepared over 50 items for our Open House, so to save time, I baked the Crabby Bread a week ahead of time and froze it, covered, on a pan. This worked very well and I felt less pressure having it done ahead of time. Thank you for posting !!

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Chef Dee March 26, 2007
"crabby" Bread!