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
Scale
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.
