Crab Alfredo-Stuffed Garlic Bread Boats

Crab Alfredo-Stuffed Garlic Bread Boats are my go-to when I want something rich, creamy, and just a little over the top. This dish started as a fun way to use leftover Alfredo sauce, and now it’s one of the first things I make for game nights and family gatherings. With buttery garlic bread, creamy Alfredo filling, and tender crab meat, every bite is pure comfort.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of fancy and cozy — it feels like restaurant-style crab Alfredo but wrapped in golden, garlicky bread you can eat with your hands. It’s crowd-friendly, quick to assemble, and perfect for any occasion where I want to impress without spending hours in the kitchen. Plus, it’s a creative way to transform leftover Alfredo sauce into something totally new and irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large garlic bread loaves (French bread or hoagie-style)

• 1 cup cooked crab meat (lump or imitation)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1 tablespoon all-purpose flour

• ¼ teaspoon black pepper

• ¼ teaspoon salt (adjust to taste)

• 1 teaspoon lemon juice

• 1 tablespoon chopped parsley (for garnish)

Directions

1. Prepare the bread. I preheat the oven to 375°F (190°C). I slice the garlic bread loaves in half lengthwise (if not pre-sliced), then hollow out some of the inside bread to make room for the filling. I place them cut-side up on a baking sheet.

2. Make the Alfredo sauce. In a medium saucepan over medium heat, I melt the butter and sauté the minced garlic for about 30 seconds until fragrant. I whisk in the flour and cook for 1 minute to create a roux. Then I slowly whisk in the heavy cream, stirring until the sauce thickens slightly (about 3–5 minutes).

3. Add the cheeses. I stir in the Parmesan and half of the mozzarella until melted and smooth. I season with salt, pepper, and a squeeze of lemon juice to brighten the flavor.

4. Add the crab. I fold in the crab meat gently so it stays chunky and evenly distributed through the sauce.

5. Assemble the boats. I spoon the warm crab Alfredo mixture into each bread loaf, spreading it evenly. I sprinkle the remaining mozzarella cheese on top for that extra gooey layer.

6. Bake. I place the stuffed loaves in the oven and bake for 10–12 minutes, or until the cheese is melted and bubbling and the edges of the bread are golden.

7. Finish and serve. I remove them from the oven, sprinkle chopped parsley over the top, and let them cool slightly before slicing into individual portions.

Servings and Timing

This recipe makes 4 large boats, serving about 6–8 people depending on portion size. It takes around 25 minutes total — 10 minutes of prep and 15 minutes of baking.

Variations

• Sometimes I mix in a handful of spinach or chopped artichokes for a richer, veggie-packed version.

• For a little spice, I add a dash of cayenne pepper or red pepper flakes to the sauce.

• I’ve also swapped crab for shrimp, lobster, or even chicken when I want something different.

• For a garlicky kick, I brush the bread with extra garlic butter before filling.

• When I want to make it bite-sized, I use smaller baguettes and slice them into appetizer portions.

Storage/Reheating

If I have leftovers (which is rare!), I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I wrap the bread in foil and warm it in a 350°F (175°C) oven for about 10 minutes. This keeps the bread crisp and the filling creamy. I avoid microwaving since it can make the bread soggy.

FAQs

Can I use imitation crab instead of real crab?

Yes, and I often do! Imitation crab (surimi) works great — it’s affordable, easy to find, and still gives that delicious seafood flavor.

Can I use store-bought Alfredo sauce?

Absolutely. If I’m short on time, I use about 1 ½ cups of good-quality jarred Alfredo sauce and skip the homemade step. I just heat it gently and fold in the crab before filling the bread.

What’s the best bread for this recipe?

I like using sturdy loaves like French bread, Italian bread, or hoagie rolls. They hold the filling well and get beautifully crisp on the edges while staying soft inside.

Can I make these ahead of time?

Yes — I assemble them up to the baking step, cover, and refrigerate for a few hours. When ready to serve, I bake them straight from the fridge, adding a few extra minutes until hot and bubbly.

What can I serve with these boats?

I love serving them with a crisp side salad or roasted vegetables. They also pair perfectly with a light soup like tomato basil or clam chowder.

Conclusion

These Crab Alfredo-Stuffed Garlic Bread Boats are rich, creamy, and indulgent — the kind of dish that always disappears first at gatherings. I love how easy they are to make and how impressive they look when served hot from the oven. With the combination of garlicky bread, cheesy Alfredo sauce, and tender crab, this recipe is pure comfort food perfection.