Buttery Crab Bread Pudding Recipe

Ingredients

• 1 tablespoon finely chopped
• parsley
• 1 tablespoon finely chopped
• chives
• 2 teaspoons fresh lemon juice
• Kosher salt and freshly ground
• pepper
• 1 stick unsalted butter,
• softened, plus more for greasing the dish
• One 24-inch day-old
• baguette—ends trimmed, bread cut into 3/4-inch slices
• Preheat the oven to 350° and
• butter a 9-by-13-inch ceramic baking dish. In a medium bowl, toss the crabmeat
• with the parsley, chives, lemon juice and cayenne. Season with salt and black
• pepper.
• Butter each baguette slice and
• stand up the slices in the prepared baking dish. Using a spoon, tuck the crab
View Full Recipe at CHEWING THE FAT