If you are searching for a show-stopping dish that combines rich flavors with a fun and edible presentation, this Stuffed Seafood Bread Bowl Recipe is exactly what you need. Imagine a crispy sourdough bread bowl filled with a creamy, savory mixture of shrimp, crab, and melted cheeses, all seasoned to perfection with Old Bay and a hint of lemon. This dish is a perfect centerpiece for gatherings or a cozy night in, offering an irresistible blend of textures and tastes that everyone will rave about.
Ingredients You’ll Need
The beauty of this Stuffed Seafood Bread Bowl Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a vital role in creating a creamy, flavorful filling and a sturdy, crusty bread bowl that holds everything together beautifully.
- 1 large round sourdough bread loaf: Provides the perfect sturdy and crusty shell that can be hollowed out and filled without falling apart.
- 1 tablespoon butter: Adds a subtle richness and helps soften the sautéed vegetables.
- 1 small onion, finely chopped: Brings sweetness and depth to the base flavors.
- 2 garlic cloves, minced: Infuses the dish with a warming, aromatic undertone.
- 1/2 cup chopped celery: Adds crunchy texture and fresh, mild flavor.
- 1/2 cup chopped red bell pepper: Introduces a touch of sweetness and vibrant color.
- 1/2 pound shrimp, peeled, deveined, and chopped: Offers tender, slightly sweet seafood goodness.
- 1/2 pound lump crab meat: Elevates the filling with delicate, sweet crab flavor.
- 4 oz cream cheese, softened: Creates a smooth, creamy base that binds the filling together.
- 1/2 cup mayonnaise: Adds richness and helps maintain moisture.
- 1/2 cup shredded mozzarella cheese: Provides stringy, melty texture for that comforting bite.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory note and enhances depth of flavor.
- 1 teaspoon Old Bay seasoning: Brings classic seafood spice and a burst of zestiness.
- 1/4 teaspoon black pepper: Offers subtle heat and seasoning balance.
- 1/4 teaspoon paprika: Adds warmth and a gentle smokiness.
- 1 tablespoon chopped parsley: Brightens the dish with fresh herbal notes.
- Juice of 1/2 lemon: Provides a refreshing acidity that cuts through richness.
How to Make Stuffed Seafood Bread Bowl Recipe
Step 1: Prepare the Bread Bowl
Begin by preheating your oven to 375°F. Take your large sourdough loaf and carefully slice off the top, setting it aside for later. Hollow out the inside of the loaf, leaving about a 1-inch thick crust on all sides—this will serve as your bowl. This step is key to ensuring that the bread holds the scrumptious filling without tipping or crumbling.
Step 2: Sauté the Vegetables and Shrimp
In a medium skillet over medium heat, melt the butter. Add the finely chopped onion, minced garlic, celery, and red bell pepper, cooking them gently for about 4 to 5 minutes until they soften and release their natural sweetness. Toss in the chopped shrimp and cook just until they turn pink, about 2 to 3 minutes. This short cooking preserves that perfect tender seafood texture.
Step 3: Combine the Filling
Remove the skillet from heat and transfer the mixture to a bowl. Add the lump crab meat, softened cream cheese, mayonnaise, shredded mozzarella, grated Parmesan, Old Bay seasoning, black pepper, paprika, chopped parsley, and lemon juice. Stir everything together until it’s well combined and creamy. This is where all the flavors meld into a beautifully rich, seafood-packed filling.
Step 4: Assemble and Bake
Spoon the seafood mixture generously into the hollowed-out sourdough bread bowl. Place it on a baking sheet, and position the reserved top of the loaf loosely over the filling. Bake in your preheated oven for 20 to 25 minutes. For the last 5 minutes of baking, remove the bread top so the filling can brown and bubble on top. This finish adds a lovely golden crust and hints of caramelization that make your seafood bread bowl irresistible.
How to Serve Stuffed Seafood Bread Bowl Recipe
Garnishes
While the filling is delicious on its own, a sprinkle of fresh parsley or a few extra squeezes of lemon juice right before serving can brighten it up perfectly. A light dusting of paprika also adds a pop of color that looks stunning against the creamy seafood filling.
Side Dishes
This bread bowl pairs wonderfully with simple green salads to cut the richness or crisp vegetable sticks like cucumber and carrot for some crunch. A glass of chilled white wine or a light crisp beer also complements the creaminess and seafood flavors beautifully.
Creative Ways to Present
For a fun twist, try making individual smaller bread bowls using mini sourdough loaves, perfect for parties. Another idea is to serve the filling alongside toasted baguette slices or crackers if you want a less filling but equally flavorful option. This versatile dish invites creativity in presentation, so have fun with it!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the filling to an airtight container and store it in the refrigerator for up to 3 days. Keep the bread separate to prevent it from becoming soggy. This way, you can enjoy the seafood goodness at another time without losing texture.
Freezing
You can freeze the filling by itself in a freezer-safe container for up to 2 months. When ready to use, thaw in the fridge overnight and reheat gently. Avoid freezing the bread bowl as the texture can degrade upon thawing.
Reheating
To reheat the filling, warm it in the oven at 350°F until heated through, ideally covered with foil to prevent drying. If you want that baked, bubbly top again, keep the foil off for the last few minutes. Enjoy it with fresh bread or crackers for the best experience.
FAQs
Can I use other types of bread instead of sourdough?
Absolutely! While sourdough works best for its sturdy crust and tangy flavor, you can try other round, crusty breads like boule or a rustic country loaf. Just make sure the bread is thick enough to hold the filling without collapsing.
Is it possible to make this recipe gluten-free?
Yes, though you would need to substitute the bread bowl with a gluten-free bread that’s firm enough to hollow out. Alternatively, serving the filling in small ramekins or over gluten-free crackers works well for those avoiding gluten entirely.
Can I substitute the shrimp and crab with other seafood?
Definitely! Lobster, scallops, or even a firm white fish can be fantastic alternatives or additions. Keep the seafood quantity and cooking times in mind to ensure everything stays tender and delicious.
How spicy is the Stuffed Seafood Bread Bowl Recipe?
The spice level is mild, primarily coming from the Old Bay seasoning and a pinch of black pepper. You can easily adjust the heat by adding more paprika or a dash of cayenne if you prefer a spicier kick.
What’s the best way to serve this dish for a crowd?
For larger groups, consider making several smaller bread bowls or doubling the filling recipe and serving it in a large baking dish alongside sliced bread or crackers. This approach makes sharing easier and keeps everyone happy.
Final Thoughts
This Stuffed Seafood Bread Bowl Recipe is truly a crowd-pleaser that combines the comfort of creamy seafood dip with the rustic charm of warm, crusty bread. It’s a dish that invites sharing, smiles, and second helpings. Whether you’re treating yourself or impressing guests, giving this recipe a try will add an unforgettable delight to your dining table.
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Stuffed Seafood Bread Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Stuffed Seafood Bread Bowl is a delicious and hearty appetizer featuring a blend of shrimp, crab meat, and creamy cheeses baked inside a hollowed-out sourdough loaf. The savory filling is seasoned with Old Bay and fresh parsley, creating a perfect balance of flavors that’s ideal for sharing at gatherings or family meals.
Ingredients
Seafood and Cheese Filling
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped parsley
- Juice of 1/2 lemon
Vegetables
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
Other
- 1 large round sourdough bread loaf
- 1 tablespoon butter
Instructions
- Prepare the bread bowl: Preheat your oven to 375°F (190°C). Slice the top off the sourdough loaf and carefully hollow out the center, leaving about a 1-inch thick crust to form a sturdy bowl. Set aside both the hollowed loaf and the bread top.
- Sauté the vegetables and shrimp: In a skillet over medium heat, melt the butter. Add the chopped onion, minced garlic, celery, and red bell pepper. Sauté until all vegetables are soft and fragrant, about 4 to 5 minutes. Add the chopped shrimp and cook for an additional 2 to 3 minutes until the shrimp turn pink and are just cooked through.
- Combine the filling: Remove the skillet from heat. Stir in the lump crab meat, softened cream cheese, mayonnaise, mozzarella, Parmesan cheese, Old Bay seasoning, black pepper, paprika, chopped parsley, and lemon juice. Mix thoroughly until the mixture is evenly combined.
- Fill the bread bowl: Spoon the creamy seafood mixture into the hollowed sourdough bread bowl and place it on a baking sheet. Loosely replace the bread top over the filling to cover it partially.
- Bake the stuffed bread bowl: Bake in the preheated oven for 20 to 25 minutes. For the last 5 minutes of baking, remove the bread top to allow the filling to brown and develop a lightly crisp surface.
- Serve: Remove from the oven and serve warm. Guests can scoop the delicious seafood filling with torn pieces of the bread bowl or use crackers for dipping.
Notes
- The filling can be prepared ahead of time and refrigerated until ready to assemble and bake.
- For variety, substitute shrimp with lobster or scallops as preferred.
- Use a sturdy sourdough loaf to ensure the bread bowl holds the filling without getting soggy too quickly.
- Serve with crackers or fresh vegetables for dipping alongside the bread pieces.
