Stuffed Seafood Bread Bowl Recipe

Introduction

Stuffed Seafood Bread Bowl is a delightful appetizer that combines creamy, cheesy seafood filling with crusty sourdough bread. Perfect for sharing at gatherings or enjoying as a comforting snack, this dish brings rich flavors and a touch of elegance to your table.

Ingredients

• 1 large sourdough bread bowl
• 1/2 lb cooked shrimp, chopped
• 1/2 lb lump crab meat
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/3 cup mayonnaise
• 1/4 cup green onions, finely chopped
• 2 garlic cloves, minced
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the bread bowl and filling perfectly.
2. Step 2: Hollow out the sourdough bread bowl, keeping a sturdy shell to hold the filling. Save the removed bread pieces for dipping, cutting them into bite-sized chunks if desired.
3. Step 3: In a mixing bowl, combine the softened cream cheese, mayonnaise, shredded mozzarella, green onions, minced garlic, Old Bay seasoning, smoked paprika, and lemon juice. Stir until smooth and well blended.
4. Step 4: Gently fold the chopped shrimp and lump crab meat into the cheese mixture, being careful not to break up the seafood too much.
5. Step 5: Spoon the seafood mixture evenly into the hollowed bread bowl, packing it gently to distribute the filling well.
6. Step 6: Place the stuffed bread bowl on a baking sheet and bake for 20 to 25 minutes, or until the filling is bubbly and the top is golden brown. The bread should be crispy on the outside.
7. Step 7: Remove from the oven, garnish with extra chopped green onions, and serve warm with the reserved bread pieces, crackers, or fresh vegetables for dipping.

Tips & Variations

• Use a sturdy sourdough bread bowl that can hold the filling without becoming soggy too quickly.
• For a spicier kick, add a pinch of cayenne pepper or hot sauce to the filling mixture.
• Swap mozzarella for sharp cheddar or Monterey Jack for a different flavor profile.
• Serve with fresh lemon wedges on the side to brighten the seafood flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a 350°F (175°C) oven until heated through to preserve the bread’s crispness and the creamy filling’s texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood for this recipe?

Yes, you can substitute or add other seafood like scallops or lobster depending on your preference and availability. Just make sure it’s cooked and chopped into bite-sized pieces before folding into the filling.

Is it possible to prepare the filling in advance?

Absolutely. You can prepare the seafood filling a few hours ahead and keep it refrigerated. Assemble and bake the bread bowl just before serving for the best texture and warmth.

Stuffed Seafood Bread Bowl Recipe

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★★★★★

4.8 from 62 reviews

A deliciously creamy and cheesy stuffed seafood bread bowl featuring tender shrimp and lump crab meat combined with a flavorful blend of cheeses and seasonings, baked inside a crispy sourdough shell. Perfect as a hearty appetizer or a comforting main dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 1/2 lb cooked shrimp, chopped
• 1/2 lb lump crab meat

Cheese and Dairy

• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/3 cup mayonnaise

Produce and Seasonings

• 1/4 cup green onions, finely chopped
• 2 garlic cloves, minced
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice

Bread

• 1 large sourdough bread bowl

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed bread bowl, ensuring a golden crust and bubbly filling.
2. Prepare the Bread Bowl: Hollow out the sourdough bread bowl carefully, leaving a sturdy shell with enough bread at the bottom to support the filling. Save the removed bread pieces for dipping later.
3. Make the Filling: In a mixing bowl, combine softened cream cheese, mayonnaise, shredded mozzarella, chopped green onions, minced garlic, Old Bay seasoning, smoked paprika, and lemon juice. Mix until smooth and well incorporated.
4. Fold in the Seafood: Gently fold the chopped shrimp and lump crab meat into the cheese mixture, being careful not to break the seafood pieces, to evenly distribute the filling.
5. Fill the Bread Bowl: Spoon the seafood mixture into the hollowed bread bowl, packing it evenly for consistent texture and flavor.
6. Bake: Place the stuffed bread bowl on a baking sheet and bake in the preheated oven for 20–25 minutes until the filling is bubbly and the top is golden brown, with a crispy bread crust.
7. Garnish and Serve: Remove from the oven and garnish with extra chopped green onions. Serve warm with the reserved bread pieces, crackers, or fresh vegetables for dipping.

Notes

• Use fresh lump crab meat and fully cooked shrimp for best flavor and safety.
• Ensure the bread bowl is large enough to hold the filling and provide a sturdy shell.
• Reserved bread pieces can be toasted for extra crunch when used for dipping.
• Adjust seasoning to taste, especially Old Bay seasoning for personal preference.
• This dish pairs well with a light salad or steamed vegetables for a complete meal.

Keywords: seafood bread bowl, stuffed bread bowl, crab and shrimp recipe, baked seafood dip, sourdough bread bowl, creamy seafood recipe, appetizer, party food