Description
A decadent and creamy stuffed seafood bread bowl featuring a blend of shrimp, lump crab meat, and flavorful cheeses baked inside a hollowed sourdough loaf, perfect as an appetizer or party dip.
Ingredients
Scale
Bread Bowl
- 1 large round sourdough bread loaf
- 1 tablespoon butter
- Salt and pepper to taste
Seafood Filling
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat (picked over for shells)
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Bread Bowl: Preheat your oven to 375°F (190°C). Slice off the top of the sourdough loaf and hollow out the inside, leaving about 1 inch thickness on the sides and bottom to create a sturdy bowl. Reserve the removed bread pieces for serving later.
- Sauté Aromatics and Cook Shrimp: In a skillet over medium heat, melt the butter and sauté the finely chopped onions until translucent, approximately 3 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped shrimp and cook until they turn pink and are just cooked through, about 2 to 3 minutes. Remove the skillet from heat.
- Prepare the Seafood Mixture: In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Old Bay seasoning, optional cayenne pepper, lemon juice, shredded mozzarella, grated Parmesan, and a pinch of salt and pepper. Mix well until creamy and uniform.
- Combine and Stuff: Fold the cooked shrimp mixture, lump crab meat, and chopped fresh parsley into the cheese mixture until fully incorporated. Spoon this rich seafood filling into the hollowed bread bowl, pressing gently to pack it evenly.
- Bake: Place the filled bread bowl on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot, bubbly, and slightly golden on top.
- Serve: Remove from oven and serve warm alongside the reserved bread pieces or crackers for dipping and scooping. Garnish with extra parsley or a sprinkle of paprika if desired.
Notes
- Imitation crab or cooked lobster can be used as substitutes for lump crab meat.
- For a crispier bread bowl crust, toast the hollowed bread in the oven for 5 minutes before adding the filling.
- Garnish with extra fresh parsley or a sprinkle of paprika to add color and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 bread bowl
- Calories: 340
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 105mg
