Description
A hearty and indulgent seafood medley of shrimp, crab, and creamy sauce, all served in a fresh, hollowed-out bread bowl. This dish is a showstopper, perfect for special gatherings or cozy dinners.
Ingredients
For the Stuffed Seafood Bread Bowl:
- 1 large round sourdough or French bread loaf (about 8–10 inches in diameter)
- 1 lb (450g) shrimp, peeled and deveined
- 1 lb (450g) crab meat (or imitation crab, if preferred)
- 8 oz (225g) cream cheese, softened
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons Old Bay seasoning (or seafood seasoning)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Start by selecting a sturdy loaf of bread. A large round sourdough or French bread loaf works best for holding the seafood filling. Using a serrated bread knife, carefully cut off the top of the loaf, creating a lid. Set the top aside for later use.
Next, hollow out the inside of the loaf, removing the soft interior bread. Be sure to leave about an inch of crust around the edges so the loaf holds its shape and can support the seafood mixture. Set the hollowed-out bread aside.
In a large skillet, heat a small amount of olive oil over medium heat. Add the shrimp to the pan and cook for about 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set them aside.
In the same skillet, add the crab meat and cook for 2-3 minutes to warm it through. Combine the shrimp and crab in a mixing bowl. Chop the shrimp into bite-sized pieces, then set the seafood mixture aside.
In a separate mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, lemon juice, mozzarella cheese, and Parmesan cheese. Stir until the mixture is smooth and well combined.
Add the cooked shrimp and crab mixture to the cream cheese filling. Season with Old Bay seasoning (or your preferred seafood seasoning), garlic powder, salt, and pepper. Stir in the fresh parsley for an extra burst of flavor. The filling should be creamy but firm enough to hold its shape when stuffed into the bread.
Preheat your oven to 375°F (190°C). Place the hollowed-out bread loaf in a large baking dish or on a baking sheet. Spoon the seafood mixture into the hollowed-out bread, pressing down gently to ensure it fills the bread evenly. Pile the filling high for an impressive look, and be sure to leave a little space at the top so it doesn’t spill over during baking.
Place the lid of the bread bowl back on top, slightly tilted to allow some air to escape while it bakes.
Place the bread bowl in the preheated oven and bake for 25-30 minutes, or until the filling is hot and bubbly, and the top of the bread is golden brown. You may need to check the bread after 15 minutes of baking to ensure it doesn’t become too dark. If it begins to brown too quickly, cover the bread loosely with aluminum foil and continue baking.
Once the bread bowl is baked to perfection, remove it from the oven and let it cool slightly for a few minutes. Use a serrated knife to slice into the bread bowl and serve. The creamy, seafood-filled interior can be scooped out with the crusty bread, making for a fun and interactive dining experience.
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 18-22g
- Carbohydrates: 30-35g
- Protein: 20-25g