Description
Stuffed Seafood Bread Bowl is a rich and creamy seafood dip baked inside a crusty bread loaf. Packed with shrimp, crab, and melty cheeses, it’s an indulgent appetizer or cozy meal that’s perfect for entertaining or special occasions.
Ingredients
- 1 round sourdough bread bowl or boule loaf
- 1/2 lb shrimp, peeled and chopped
- 1/2 cup lump crab meat
- 1/2 cup scallops or white fish (optional), chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Cut the top off the bread loaf and hollow out the center, reserving inner pieces for dipping.
- In a skillet, melt butter over medium heat. Sauté garlic, onion, and celery until softened and fragrant.
- Add shrimp, crab, and any other seafood. Cook until shrimp are pink and opaque, then reduce heat.
- Stir in cream cheese, mayonnaise, lemon juice, Old Bay, paprika, salt, and pepper. Mix until smooth.
- Add mozzarella and Parmesan cheeses. Stir until melted and well combined.
- Spoon the seafood mixture into the bread bowl and place it on a baking sheet.
- Bake for 15–20 minutes until hot and bubbly. Garnish with fresh parsley and serve warm with bread pieces, crackers, or veggie sticks.
Notes
- Add chopped spinach or artichokes for extra texture.
- Use canned crab or shrimp in a pinch—drain well before adding.
- Replace mayonnaise with Greek yogurt for a lighter version.
- Add cayenne or hot sauce for a spicy kick.
- Prepare filling in advance and bake when ready to serve.
Nutrition
- Serving Size: 1/6 of bread bowl
- Calories: 370
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 125mg
