Spanner crab and leek cob loaf

Spanner crab is something of a delicacy in southeast Queensland. Check out this tasty spanner crab and leek cob loaf recipe by Melissa Frohloff.


  • 4 peeled spanner crab bodies
  • 1 cob loaf
  • 1 tbsp butter
  • 2 cloves garlic, crushed
  • 1 leek
  • 250g Philadelphia cream cheese, diced
  • 1 tbsp butter
  • 500g thickened cream
  • 450g Perfect Italiano 4 Cheese Melt mix
  • Garlic chives to garnish


  1. Cut the top off the cob loaf and pull out bite-size pieces of bread from the loaf until it is hollow, making sure the shell is still intact. Also break the top apart.
  2. Finely chop leek, add to a pan with butter and garlic and sauté until leek is transparent.
  3. Add cream cheese, four cheese mix, thickened cream and leek mixture into a microwave-safe bowl and mix well.
  4. Heat in the microwave for two minutes.
  5. Add spanner crab to bowl and mix well.
  6. Place bread shell on a baking tray with the tufts of bread arranged around the shell.
  7. Pour the mixture into the hollowed bread shell and bake in a moderate oven for 20-25 minutes or until the mixture has melted and bread is golden.
  8. Remove from oven and serve hot. Garnish with garlic chives, place remaining claws around cob and serve.

Serves six


About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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