Description
This Savory Stuffed Seafood Bread Bowl recipe features a creamy and flavorful blend of shrimp, crab meat, and cheeses stuffed inside hollowed sourdough bread bowls. Perfectly baked until golden and bubbly, this dish combines seafood richness with comforting bread for a satisfying appetizer or main course.
Ingredients
Seafood Mixture
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat, drained and checked for shells
Creamy Filling
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Bread Bowls
- 4 sourdough bread bowls (small round loaves with tops cut and insides hollowed)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) to prepare for baking the stuffed bread bowls.
- Sauté aromatics: In a skillet over medium heat, warm the olive oil. Add the minced garlic and chopped onion and sauté until translucent, about 3–4 minutes, to build flavor.
- Cook seafood: Add the chopped shrimp and cook until they turn pink, around 2–3 minutes. Then stir in the crab meat and cook for an additional minute. Remove the pan from heat.
- Prepare creamy base: In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until the mixture becomes smooth and creamy.
- Season and cheese: Stir into the creamy base Old Bay seasoning, smoked paprika, cayenne pepper if using, shredded mozzarella, grated Parmesan, chopped parsley, salt, and black pepper for a flavorful filling.
- Combine seafood and cream mixture: Gently fold the cooked seafood mixture into the creamy cheese mixture until evenly combined without breaking the seafood chunks.
- Stuff bread bowls: Generously fill each hollowed sourdough bread bowl with the seafood mixture, packing it evenly inside.
- Bake: Place the stuffed bread bowls on a baking sheet and bake in the preheated oven for 15–20 minutes until the tops turn golden brown and the filling is hot and bubbly.
- Garnish and serve: Remove from the oven, garnish with extra fresh parsley, and serve immediately while warm and melty.
Notes
- To avoid sogginess, remove the bread crumb interiors gently and keep the shells intact.
- You can substitute crab meat with lobster or scallops for variations.
- Adjust cayenne pepper to control the heat level.
- Serve with a side salad to complement the richness of the dish.
- Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispiness.
