Storming crab seafood bread

When I made the Storming Crab Seafood Bread for the first time, I was impressed. Like, really impressed. I understood the hype immediately, this recipe is ridiculously good.

I ended up with extra, so I handed some off to my neighbors. They were instant fans. The next time I saw them, the first thing they asked was, “What’s the secret of this recipe? We want to make it ourselves!”

Since then, I’ve made it about six more times. It’s always a crowd-pleaser. Perfect as an appetizer or party snack, it feels fancy without being expensive.

Storming crab seafood bread recipe

The seafood bread storming crab is a recipe that uses imitation crab, which is budget-friendly and easy to find. You can even prep the seafood mixture a couple of days ahead, so when guests arrive, all that’s left to do is sprinkle the cheese on top and bake. That means more time sipping drinks with your friends and less time stressing in the kitchen.

Oh, and it makes a lot. Like, enough to feed a small army. But don’t worry! you can scale it down by halving the seafood mixture and using a smaller loaf. Then again, you might not want to. The leftovers make for an excellent morning-after breakfast.

Ingredients

• 2 cups mayonnaise, Dukes pref.
• 16 oz. imitation (mock) crab, finely chopped
• 1 ½ cups yellow cheddar cheese, freshly grated
• 3 cups whole milk mozzarella cheese, freshly grated
• 1/3 cup fresh parsley, very finely chopped
• 2 TBL fresh garlic, minced
• 2 tsp Paul Prudhomme seasoning
• 1 dense loaf of hoagie-style bread

Instructions

1. In a large mixing bowl, combine all the ingredients for the seafood mixture thoroughly. Be sure the mayonnaise is fully mixed in, it acts as the glue that holds everything together.
2. Preheat your oven to 425°F. Line a baking sheet with parchment paper and place your hoagie loaf on it. Slice the loaf lengthwise all the way through so you end up with two open-faced halves.
3. Spoon a generous amount of the seafood filling onto each half, then use a rubber spatula to spread it evenly from edge to edge, making sure every bite gets the good stuff.
4. Place the tray on the center rack of your oven and bake for about 7 minutes, or a little longer, depending on how hot your oven runs. You’ll know it’s ready when the cheese is fully melted and just beginning to turn golden in spots.
5. Once baked, take the loaves out and let them rest for a few minutes before slicing. Cut into pieces about 4 inches wide.
6. Serve alongside Parrot Isle Shrimp (like the kind from Red Lobster) and some Asian Zing Wings (think Buffalo Wild Wings style) for an unbeatable appetizer spread that’ll steal the show!

Wine pairings

This recipe makes a generous amount of rich, cheesy seafood bread, way more than two people can tackle in one sitting. The upside? It gave us the perfect excuse to try out a couple of wine pairings over a few days. Both wines complemented the dish beautifully, each highlighting different aspects of the flavors.

I originally made this during my husband’s birthday week, it was a special request. So, to mark the occasion, I pulled out a showstopper from our little home cellar for the first night: the Catena Zapata Adrianna Vineyard White Stones Chardonnay, Mendoza 2010. This bottle is a bit of a splurge (averaging around $81 these days, originally released at $100), making this a true high-low pairing. Even after years of cellaring, the wine had aged gracefully and paired wonderfully with the richness of the seafood and cheese.

With such a decadent, cheesy seafood bread on the table, and only two of us to enjoy it, we took the opportunity to explore a couple of wine pairings over the course of a few nights. Both wines worked beautifully, each highlighting different aspects of the dish.

Since this was part of my husband’s birthday celebration, we kicked things off with something truly special: the Catena Zapata Adrianna Vineyard White Stones Chardonnay from Mendoza, 2010. This New World Chardonnay was a stunning match for the richness of the dish. It had all the hallmarks of a full-bodied white, but was lifted by vibrant acidity, a chalky minerality, and a slightly salty finish that played beautifully against the seafood.

At first, the wine led with its mineral-driven character, but with some air, it evolved to reveal layers of lemon, golden and green apples, pear, and white peach. Aromas of vanilla gave way to flavors reminiscent of buttery pastry and elegant cream on the palate. Opulent but balanced, it echoed the richness of the dish while still refreshing the palate. While this bottle is on the pricier side (around $81 on average), any well-structured Chardonnay, especially one with good acidity, should pair nicely with this recipe, so feel free to choose your favorite.

A couple of nights later, we switched gears and opened a more wallet-friendly option: Umani Ronchi’s Casal di Serra Verdicchio dei Castelli di Jesi Classico Superiore 2018 (around $15). Verdicchio, a native grape from Italy’s Marche region, offered an entirely different expression. This wine brought flavors of blanched almonds, fresh herbs, lemon, white peach, green apple, a hint of grapefruit zest, and wet stones, all wrapped in a lightly creamy texture.

Medium-bodied and refreshing, the Verdicchio complemented the dish in a more subtle way, bringing out its herbal nuances while matching the richness without overwhelming it. It’s a great example of how you don’t need to splurge to find a thoughtful and delicious pairing.