Crab-stuffed Baguette Recipe with Gluten Free Substitutions

Crab-stuffed Baguette Recipe with Gluten Free Substitutions

Ingredients

  • 1 baguette, 24"–26" long (GF use Schaar)
  • 2 – 12 oz packages imitation crab (GF use Schaar)
  • 8 oz cream cheese, softened
  • 2 large stalks celery, finely diced
  • zest of ½ lemon
  • 1 Tbsp fresh lemon juice
  • ½ tsp seasoned salt
  • 2 tsp fresh dill or 1 tsp dried dill
  • 2 green onions, finely chopped
  • 2–3 Tbsp mayonnaise

Directions

  1. Cut baguette into approximately 6" lengths then use a long, thin knife to hollow out the interior of each piece. Leave a ½" wall all the way around the interior of the bread, removing only the very center. Set the bread aside.
  2. In a medium-sized mixing bowl, add imitation 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.
  3. Add only as much mayonnaise as needed to bind the mixture together.
  4. Then, pack the center of each piece of baguette with the crab filling. Don’t leave any space empty.
  5. Wrap each piece of baguette with plastic wrap and refrigerate at least 2 hours or until filling is firm.
  6. Remove from the fridge and slice into ½"-thick slices to serve as an appetizer or simply cut into desired portions to serve as a delicious lunch. Enjoy!