Crusty Crustacean Bread
Submitted by roadracerfan
A fun yeast bread shaped like a crab, complete with legs, claws, raisin eyes, and lemon peel antennae. A showstopping centerpiece for seafood boils or beach-themed parties.
YIELD
1 loafPREP
2 hrsCOOK
20 minREADY
2 hrsThis bread doesn’t just taste good. It looks like it crawled out of the ocean.
A soft, enriched yeast dough gets divided and sculpted into a crab shape with a plump body, eight legs, two chunky claws, raisin eyes, and lemon peel antennae. After a second rise, the whole thing bakes up golden and glossy with an egg wash finish.
It’s a conversation starter at any table, whether you’re hosting a seafood boil, a beach-themed birthday party, or just want to show off your bread skills.
Pro Tips
- Pinch the legs and claws firmly onto the body so they don’t separate during rising and baking
- Keep an eye on the thinner pieces like the legs; they’ll brown faster than the body, so tent with foil if needed
- The dough should be soft but not sticky after kneading; add flour gradually to avoid a tough loaf
- Let it cool completely on a wire rack before tearing in, no matter how tempting it smells
Ingredients
Directions
Place warm water in a large warm bowl. Sprinkle in yeast and stir until dissolved. Add milk, sugar, butter salt, and 2 cups of the flour. Mix with a wooden spoon to mix well. Beat 2 of the eggs well and add with enough of the remaining flour to make a soft dough. Turn dough out onto a lightly floured board and knead until smooth and elastic, about 4 to 6 minutes. Place in a lightly greased bowl, turning dough to coat all sides. Cover with a towel and let rise in a warm, draft free spot until doubled in size, about 30 to 45 minutes.
Punch down dough and remove to lightly floured board for the final assembly.
Divide dough in half and set one half aside to be used as the body of the crab. Divide the remaining half into 12 pieces of equal size. Use eight of the dough pieces to form crab legs. Combine 2 pieces to make one crab claw and the two remaining pieces to form the other claw.
Place the large piece of reserved dough onto a greased baking sheet and form dough into the shape of a crab body. Complete assembly by pinching legs and claws onto the body. Use the raisins for eyes and the lemon peel as antenna. Cover crab with a towel and let rise in a warm spot until doubled in size, about 20 to 40 minutes. Preheat oven to 400?F.
Lightly beat the remaining egg and lightly brush the surface of the crab bread. Bake for 10 to 15 minutes or until done. After 10 minutes check the color of the crab. If too dark cover with a tent of aluminum foil while bread continues to bake. When done remove from baking sheet and allow to cool on a wire rack.
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