If you’ve ever been with me while ordering Chinese, Thai or any other otherwise Asian food, if crabr is on the menu, I’m ordering it 100% of the time. There’s something about the sweet crab deep fried with cream cheese that gets me every time. Also, if you know me at all, you know I love and crave delicious, naughty carbs. So when crab rangoon meets bread, you know I’m there, full force. Another Chicagogrammer, Alison of Rosie Discovers, is solely responsible for this phenomenal-looking bread. I literally cannot wait to make it.
Crab Rangoon Pull Apart Bread
- 1 round or oval sourdough loaf
- 2/3 cup crab classic, diced
- 4 oz cream cheese-warmed
- 1 cup diced muenster cheese
- 2 green onions diced
- 1 teaspoon worcestershire sauce
- 2 garlic cloves minced
- 1/4 cup unsalted butter, melted
- salt and pepper to taste
For the full recipe with instructions, head over to Rosie Discovers!